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Montebello Pasta from a Monastery in Italy's Marche Region
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items Stonewall Kitchen has started importing Montebello organic pasta from a monastery in Italy. The Montebello company also sells its own pastas directly on Amazon. They make almost every pasta shape imaginable. Time to stock up on tomato sauce and alfre...
Here is Montebello's organic Orzo. It's a short pasta that is really easy to add to a soup, or make into a side dish by just adding broth and cooking the orzo. It's a nice pantry staple to have on hand.
Montebello Organic Orzo Pasta
Conchiglie pasta is "shell-shaped" and known for soaking up (in a delicious way) tomato sauces, especially cheesy sauces. You could use it for macaroni and cheese too.
Montebello Organic Conchiglie Pasta
Farfalle pasta is otherwise known as "bow tie" or "Butterfly" pasta. It works well with both creamy alfredo sauces or creamy tomato sauces. It's often used in cold pasta salad, dressed simply with olive oil and vinegar and accompanied by tomatoes, ol...
MONTEBELLO Organic Farfalle Pasta
Torchiette pasta was developed in the Campania region of Italy. The pasta is compared to "little torches" and is especially good at holding sauce. It's great with pesto sauce too. Cooking time is 10-12 minutes, like it is for spaghetti.
Montebello Organic Torchiette, 1 lb.
I don't really have an opinion on spaghetti vs. linguine. I eat both happily. But in case you are looking for some organic linguine from a monastery in Italy, here you go!
Montebello Organic Linguini Pasta
Here is organic spaghetti imported from a monastery in Italy that supports itself by making organic pasta. Use with a red sauce, and don't forget the meatballs!
Montebello Organic Spaghetti, 16oz Bag
The traditional sauces for fusilli are thick, creamy tomato based sauces, such as ragu. You can also use pesto (a sauce made from pine nuts, basil, parmesan and good olive oil).
Montebello Organic Fusilli Pasta
Penne rigate is usually served with creamy, chunky tomato sauces. The ridges on the pasta make it hold the sauce very well. I usually serve it with a vodka sauce.
Montebello Organic Penne Rigate Pasta
My grandmother's favorite dish was rigatoni with browned butter and salty mzithra cheese. I make it a couple times of year to remember her!
Montebello Organic Rigatoni Pasta
Here's organic elbow pasta you can use to make macaroni and cheese! Imported from Italy.
Montebello Organic Maccheroni Pasta
Orecchiette means "Little ears." It originated in the Puglia area. This is a great pasta shape for holding onto the sauce. It's best with an Al Sugo type fresh tomato sauce, but you will enjoy it with a regular simple tomato sauce too.
Montebello Organic Orrechiette Pasta
Capellini pasta is known in the US as "Angel hair pasta." It comes from the word "capelli" which means hair. This delicate pasta is usually served with a light tomato sauce with some chunks of tomato in it.
Montebello Organic Capellini Pasta
We all feel like we are "eating healthier" if we choose spinach pasta. Then, we go drench it in rich cream sauces with plenty of cheese. Lol.
Montebello Organic Spinach Fettucine Pasta
This pasta shape is known as "priest strangler." It comes from a rather dark time in Italy's history. Anyway, serve it with a rich meat sauce, or a simple cream and butter sauce.
Montebello Organic Strozzapreti Pasta
I use tricolor fusilli to make pasta salad to bring to potlucks. I can't say I can taste any different flavors from the vegetables used in the pasta, but the colors look so pretty. I use tomatoes, basil and sometimes corn and peas to make a colorful ...
Montebello Organic Tricolor Fusilli Pasta
Bucatini pasta is hollow inside like a straw. It's usually served with a bolognese or carbonara sauce.
Montebello Bucatini Pasta
Tagliatelle pasta comes in long ribbon like strips. In Italy, it's often hand cut by artisans. For this pasta, use a meaty ragu sauce like a Bolognese.
Montebello Organic Tagliatelle Pasta