The Cooperative’s pasta cuts are extruded slowly with traditional hand made bronze dies. Contemporary manufacturers extrude at speeds four times greater than the cooperative by using Teflon dies that run cool at high speeds. However, Teflon extrusion results in a smooth colloid exterior on the pasta. This colloid membrane seals out sauces and spices. Montebello pasta has a porous surface that allows even cooking and the absorption of sauces...resulting in superior flavor and texture in pasta dishes. --The Cooperative dries pasta in humidity controlled drying rooms for a minimum of 9-36 hours....allowing for even drying of the exterior and interior of the pasta. Conventional manufacturers abbreviate the drying process to 1 hour which adds to the colloid membrane resulting in minimal absorption of sauces. These old-world practices produce a delicious hand crafted pasta with a unique porous texture that cooks evenly and holds sauces beautifully. In 2005, the Cooperative began to bottle the organic extra virgin olive oil produced by its neighbors. We are delighted to bring this extraordinary Italian pasta and olive oil to the American Organic Food Connoisseur. Buon Appetito!
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