The pasta made by Monty and Sons is extruded at low heat and slow dried over more than a day. Photo: Supplied / Monty and Sons
Making the most of the locally grown wheat was the driving force behind creating what could be the only dried pasta making company in New Zealand.
Based in South Wairarapa, Monty and Sons, founded by Monty Petrie and his wife Jessica, uses duram wheat grown by the Wairarapa Grains Collective.
They make four different shapes of pasta using a low heat process to extrude the product to preserve nutrients, before it's slow dried over 12 to 18 hours.
Monty talks to Kathryn about his desire to make the most of local products.
