When it comes to great pasta, we go straight to the source: the skilled Italian artisans of Montebello. Using old-world techniques, they craft pasta in its purest, simplest form, starting with a dough made from only spring water and semolina flour that’s organically grown on family farms surrounding an idyllic, 14th-century monastery. The result is authentic pasta that cooks up evenly, holds sauce beautifully and is bite-for-bite as delicious as homemade.
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