Fresh Verus Freshly Made

What the supermarkets call fresh pasta is neither truly fresh nor of the quality that
is available from Montano’s or in Italy’s pasta shops and bakeries. It could not be called ‘freshly made’ because the pasta could actually be weeks old. The shelf life is extended by a combination of processes including heat-treatment and packing in a modified atmosphere. It is often made with a reduced egg content, can contain preservatives, and the heat-treatment changes the texture and the taste, gelatinizing the pasta. Montano’s is proud to be able to call our house-made pasta “freshly made”, and Chef Montano would not have it any other way!