Montebello Organic Pasta Orecchiette 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 a small cooperative 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 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. Montebello 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 the land as a Natural Preserve.
"The Earth is our mother, a mother that nourishes you and you have to take care of her."
Gino Girolomani, Founder, Monastero di Montebello
Directions
Cooking our pasta
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Use enough water, at least 4 quarts per pound of pasta.
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Add salt after the water boils, 1½ tablespoons per pound of pasta.
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Stir the pasta as soon as it's in the pot, to prevent clumping.
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Taste your pasta to see if it's done - it's the only reliable test.
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Drain the pasta immediately in a waiting colander - there's no need to rinse.
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Sauce, serve and enjoy!
Cooking Time: 10 minutes, test at 9 minutes.
Free Of
GMOs.
*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.
Nutrition Facts
Serving Size: 2 oz (56 g) Dry (1/8 Package)
Servings per Container: 8
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Fat Calories | 10 | |
|
| Total Fat | 1 g | 2% |
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| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 44 g | 15% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 1 g | |
|
| Protein | 7 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 4% |
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Other Ingredients: Organic durum wheat semolina.
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Pasta e Ceci – Italian Pasta & Chickpeas
This classic Italian dish has many proud family and regional variations and the strong opinions that go with them. There are debates about whether it should be served as a soup, stew or pasta. This recipe takes the pasta route, and it’s a good one! Begin by sautéing onion, garlic and rosemary in olive oil, then add tomatoes, red wine and protein-packed chickpeas, mashing a few to achieve a creamy texture. Add cooked orchiette pasta that cradles the sauce in its dome shape, and Sunday dinner is served! It’s said that a little ground black pepper and a drizzle of olive oil upon serving pops the flavor. Ciao.
Pasta e Ceci – Italian Pasta & Chickpeas
- 2 Tbsp. extra virgin olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. finely minced fresh rosemary
- 1 28 oz. can whole peeled plum tomatoes with juices
- ¾ cup dry red wine
- 2 Tbsp. tomato paste
- 1 tsp. salt
- 1 15 oz. can chickpeas, rinsed and drained
- 1 lb. orecchiette pasta
- Freshly ground black pepper (to taste)
- In large pot of well-salted water, prepare pasta according to package directions. Reserve approximately ½ cup cooking water before draining.
- In large skillet over medium heat with olive oil, add onion, garlic and rosemary and sauté for 5 minutes, or until onions are translucent. Add tomatoes (breaking up with wooden spoon), wine, tomato paste and salt. Stir to combine and raise heat to bring to simmer. Let simmer for 15 minutes, stirring occasionally.
- Add chickpeas, mashing approximately half with potato masher. Let simmer an additional 10 minutes.
- Add pasta to sauce skillet. Gently stir in ¼-½ cup reserved pasta cooking water and freshly ground black pepper to taste. Serve immediately.
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