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Italian Pasta Made the Old-Fashioned Way

Montebello pastaItaly is such a romantic place with great tradition and expertly-made pasta dishes that are crafted from the best ingredients.

That’s why I love Montebello pasta. It’s an Italian classic made by artisan pasta makers who use Old World techniques to create distinctive flavor, texture and shapes.

Named after the Montebello Monastery in Marche, Italy, the fields surrounding the monastery have been growing wheat to make pasta since 1388. They’ve followed the same agricultural practices and pasta-making techniques for centuries.

Picture this: a small farm in the rolling hills overlooking the Adriatic Sea that grows organic wheat, which will be carefully ground into semolina flour and combined with mountain spring water. It creates a fine dough that is extruded through handmade bronze molds.

Instead of flash-drying in ovens, the artisans of Montebello dry their prized pasta slowly in traditional drying rooms. These Old World practices produce delicious handcrafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully.

FRESH carries several different shapes that are great for a variety of sauces. My favorite is the strozzapreti, a narrow tube that is twisted and rolled around its center. The folds capture sauce and help create the perfect bite.

Enjoy Montebello knowing that it is the finest pasta available. Buon Appetito!

Pasta with Zucchini Sauce


1 lb Montebello pasta, uncooked
4 fresh zucchinis
1/2 cup olive oil
1 cup parmesan cheese, grated
1/4 cup fresh basil, torn
salt and freshly ground black pepper

Bring water to a boil and season with salt. Add pasta and cook to al dente. Drain and reserve some of the pasta cooking water. Cut the ends off of the zucchinis and thinly slice into circles. In a large sauté pan, heat olive oil over high heat until hot. Reduce heat to medium; add the zucchini, salt and pepper. Sauté until very soft, stirring often. Add pasta to the zucchini. Stir in the cheese and cook for about 1 minute. Add just enough pasta water to create a creamy consistency to the sauce. Garnish with basil and serve.

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