Montebello Organic Pasta Conchiglie Description
Montebello is an Italian classic... a true artisan pasta that uses long forgotten Old World techniques to create distinctive flavor and texture. Durum wheat semolina is organically grown on small family farms in the rolling hills overlooking the Adriatic Sea. The semolina is then carefully ground and combined with pure mountain spring water to produce a fine dough, which is extruded through bronze dies to create a rough texture. Instead of flash drying, the artisans of Montebello dry their prized pasta slowly. These old world practices produce a delicious, small batch pasta with a uniquely porous texture that cooks to al dente every time and holds sauces beautifully.
Enjoy Montelello knowing that it is the finest pasta available. Buon Appetito!
Pasta Made with Dedication to the Land and Wildlife
Since 1388, the fields around the beautiful Montebello Monastery in Marche, Italy have been farmed without the use of synthetic agricultural chemicals. Over the centuries, natural cycles of crop rotation have nurtured an environment for healthy soils, beneficial insects and abundant wildlife. Montebello's founder Gino Girolomoni restored this historic monastery and pioneered Italy's Organic movement in the 1970's. Today, all our power comes from renewable sources, 20% of which is self-produced from wind and from photovoltaic sources. We are proud that the Region of Marche certifies our land as a Natural Preserve.
"The Earth is our mother, a mother that nourishes you and you have to take care of her."
Gino Girolomoni, Founder, Monastero di Montebello
Cooking our pasta
1. Use enough water, at least 4 quarts per pound of pasta
2. Add salt after the water boils 1-1/2 tablespoons per pound of pasta.
3. Stir the pasta as soon as it's in the pot, to prevent clumping.
4. Taste your pasta to see if it's done - its the only reliable test.
5. Drain the pasta immediately in a waiting colander - there's no need to rinse
6. Sauce, serve and enjoy!
Cooking time 9 minutes, test at 8 minutes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2 oz (56 g) Dry (1/8 Package)
Servings per Container: 8
|Amount Per Serving||% Daily Value|
| Fat Calories||10|
|Total Fat||1 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||44 g||15%|
| Dietary Fiber||2 g||8%|
| Sugars||1 g|
Other Ingredients: Organic durum wheat semolina
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Pumpkin Minestrone Soup
Soup always feels welcome and right on a cold day. This recipe adds creamy, slightly sweet pumpkin to classic minestrone for an even heartier and thoroughly nourishing lunch or dinner. Loaded with veggies, white beans and small shell pasta, no one will leave your table hungry. And isn’t that the way we like it?
Pumpkin Minestrone Soup
- 1 can (15 oz.) pumpkin
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) cannellini beans
- 2 cups vegetable broth (or chicken broth)
- 1 cup carrots (sliced)
- 1 cup red bell pepper (diced)
- 1 garlic clove (crushed or minced)
- 1 tsp. pink salt
- ¼ tsp. black pepper
- ½ tsp. oregano
- ¼ tsp. onion powder
- 1 cup small pasta shells (noodles or tubes, optional)
- ½ cup parsley (chopped)
- In large soup pot, combine pumpkin, tomatoes, beans, broth, veggies and spices. Bring to boil.
- Reduce heat, cover and simmer about 15 minutes, until veggies are tender.
- Add pasta and simmer uncovered until pasta is cooked, about 10 minutes.
- Stir in chopped parsley before serving.
Make a warm, nourishing soup with these ingredients.