Artisanal pasta made from 100% NZ grown grains

Most pasta on supermarket shelves is designed to feed, not impress.

Made fast in high quantities, it's typically extruded through Teflon and blast dried at high temperatures that strip away flavour, nutrition and texture. Pasta made this way - for quantity over quality -is about efficiency, shelf life and price. Full of mystery ingredients from mystery places, it comes clad in plastic that will long outlast the food it contains.

At Monty & Sons, they do things differently. They create premium pasta from New Zealand grown grains, fully traceable from paddock to plate with sustainability at the heart of everything they do.

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The durum wheat in Monty & Sons pasta is grown and milled on the sunny plains of the Wairarapa by their friends at the Wairarapa Grains Collective.

It's an ancient variety that can be traced back over 10,000 years. Planted in farms based in Kahutara, Gladstone, East Taratahi and Te Ore Ore, it's planted using a no-till, soils-first approach that reduces erosion, minimises carbon emissions, and preserves the soil's natural microbiomes.

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Made in small batches, the dough is pushed through a bronze extruder without chemical coatings that results in a beautiful rough surface that grips every drop of sauce. The pasta is then carefully slow-dried to preserve the integrity and nutrition of the wheat.

Even the plastic-free packaging is created with care, made from sustainably harvested, biodegradable packaging. It's all about protecting the land we love while creating healthy, delicious pasta.

But what about taste?

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High in protein and fibre, durum wheat is gentler on your stomach than other grains so you'll feel great after your meal. You can enjoy a bowl of pasta without the sluggish, bloated pasta hangover!

This is a professional-grade pasta that clings to sauce, tastes amazing, feels gentler on your stomach and retains all its nutrients. The world we live in is obsessed with fast and perfect, but Monty & Sons firmly believe slow and imperfect creates magic in your kitchen.

There's a range of shapes available for your pasta recipe experiments.

• Fusilli is the classic corkscrew spiral pasta that adds a satisfying bite to everything from hearty ragù to fresh summer salads.
• Radiatori features ridged folds that resemble an old-fashioned steam radiator (yes, radiatori really does mean radiator!). This is a sauce magnet designed to trap chunky sauces, vegetables and meat in its grooves.
• Short rigatoni are sturdy tubes that are chunky and ridged, ready to grab on to sauce and never let go!
• Trumpet is fun on a fork, an impressive way to add a little flair to your dishes.

For inspiration on how to use these shapes, visit the Monty & Sons recipe page.

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This fresh new pasta is popping up on shelves in shops throughout New Zealand or can be ordered online.

See Monty & Sons at stand 316 at the Tauranga Food Show, 16-18 August 2026 at Mercury Arena Baypark.

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