The processing method

There are two secrets that make Monte Monaco’s legume pasta so good and easy to cook:
raw materials of excellent quality and a production method that enhances them, that preserves the wisdom of ancient workmanship, but which has been able to evolve, benefiting from the best technologies and an all-Italian research and experimentation process.

The processing method

There are two secrets that make Monte Monaco’s legume pasta so good and easy to cook:
raw materials of excellent quality and a production method that enhances them, that preserves the wisdom of ancient workmanship, but which has been able to evolve, benefiting from the best technologies and an all-Italian research and experimentation process.

Few steps

In the production of Pasta Monte Monaco there are no intermediate processes:
with raw legumes you create flour, which is directly turned into dough.
Very few steps, without adding thickeners or pre-cooking, in order to preserve the precious nutritional qualities of legumes, very important source of plant-based protein.

How Monte Monaco pasta is made

the flours come from highest-quality legumes from traced organic crops and short supply chains

the raw legumes are ground on stone

the dough is made from the flour obtained from the grinding of the legumes,
to which are added only the pure mountain water and the fresh mountain air

the pasta dough is drawn at low pressure using bronze dies: this avoids the use of plastics and allows to obtain a rough and porous pasta, perfect to retain the condiments

the drying is slow and at a low temperature, in order to maintain all the nutritional properties that nature spontaneously gives to the legumes

Transparency and traceability are the added value that makes pasta Monte Monaco so special

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