16/06/2026
Very exciting news at the butch this morning as we present you with a selection from Monty & Sons - NZ’s first and only homegrown and extruded durum wheat pasta.
(BUT FIRST - fresh batch of lasagne and gratin out this morning and if you’re after pizza or fresh salmon, pop in after 3 pm as J is picking up in town. Salmon special from the freezer continues ✌️)
Back to pasta!
Monty’s durum wheat is grown and milled on the sunny plains of the Wairarapa by their friends at the Wairarapa Grains Collective. High in protein and fiber, durum wheat is gentler on your stomach than other grains, so you’ll feel great after your meal.
The wheat is planted using a no-till, soils-first approach that reduces erosion, minimises carbon emissions, and preserves the soil’s natural microbiomes. It’s all about protecting the land we love while creating healthy, delicious pasta.
Most pasta on supermarket shelves is made fast and designed for output. It is extruded through Teflon and blast dried at high temperatures which strips away flavour, nutrition, and texture. At Monty & Sons, they do things differently.
Their dough is pushed through a bronze extruder without chemical coatings, creating a rough surface that grips every drop of sauce. Then they slow dry it at low temperatures over 12-24 hours to preserve the ancient durum wheat’s integrity and nutrition. They make it fresh in small batches daily, so every step gets the attention it deserves.
The result 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 they firmly believe slow and imperfect creates magic in your kitchen.
