Pasta Montana
Pasta Montana Dry Garden Pasta
What it is
This is a dry pasta product made with a blend of durum wheat flour and dehydrated vegetables. The vegetables are finely incorporated into the dough, giving the pasta a subtle color and a hint of earthy flavor. It is shaped into a classic rotini, which features spirals that are excellent for holding sauces. The pasta is dried to a firm texture, ready for cooking.
How people cook with it
This pasta is a versatile ingredient for many dishes. Its unique color and flavor make it stand out in simple preparations.
- Sauces cling well to the spirals.
- Adds visual appeal to pasta salads.
- Pairs nicely with light cream sauces.
- Works well with pesto.
To cook, bring a large pot of generously salted water to a rolling boil. Add the dry pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta well. You can then toss it immediately with your favorite sauce, a drizzle of olive oil, or add it to a prepared salad. Avoid rinsing the pasta unless you are making a cold pasta salad, as this can remove the starch that helps sauces adhere.
How it differs from similar foods
Unlike plain pasta, this garden variety incorporates dehydrated vegetables directly into the dough. This gives it a slightly different flavor profile and a speckled appearance. It offers a subtle difference from standard pasta without overpowering other ingredients.
Who it is for
Home cooks looking to add a touch of color and subtle vegetable flavor to their meals will appreciate this pasta.
How to keep the rest
Store any unused portion in a cool, dry place, away from direct sunlight. Ensure the package is sealed tightly to maintain freshness and prevent moisture absorption. This will help keep the pasta from becoming stale or developing off-flavors.