Established in 1388. Imported from Italy. Italian macaroni product. 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 originally 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 hand-made bronze dies to create a rough texture. Instead of flash drying in ovens, the artisans of Montebello dry their prized pasta slowly in traditional drying rooms. These Old World practices produce a delicious hand crafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully. Enjoy Montebello 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. Today, we are proud that the Region of Marche certifies our land as a natural preserve. USDA Organic. Certified organic by Quality Assurance International. www.sprucefoods.com. Produced at Monastero di Montebello, Isola del Piano, Italy. Product of Italy.

Organic Durum Wheat Semolina.

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 tablespoon 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 - it's 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: 8 minutes, test at 7 minutes.