Established 1388. USDA organic. Non GMO Project verified. nongmoproject.org. 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 organically grown on a small cooperative of 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 on environment for healthy soils, beneficial insects and abundant wildlife. Montebello's founder Gino Giralomoni restores 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. Gina Giralamoni, Founder, Monastero di Montebello. FSC Mix: packaging from responsible sources. www.fsc.org. Certified Kosher by Rabbi David Margalt Italy. Certified organic by Quality Assurance International. www.sprucefoods.com. Imported from 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 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 - 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.