Monty & Sons

Monty & Sons is a small-batch pasta maker from the South Wairarapa, started by husband-andwife team Monty and Jess Petrie. Every pack is made from just two ingredients, New Zealand-grown durum wheat and water, with no additives, preservatives, or fillers.

Most pasta on supermarket shelves is pushed through Teflon dies and blast-dried at high heat, which strips out flavour and texture. Monty & Sons bronze-extrude and slow-dry every batch over 12 to 24 hours, giving the pasta a rougher surface that grips sauce properly and a bite that holds up in cooking.

We stock Monty & Sons because it's food made properly and made here. Every grain is grown, milled, and extruded in New Zealand, and the packaging is plastic-free, so you know exactly where it's come from.

Monty & Sons

Frequently Asked Questions about Monty & Sons

What is Monty & Sons pasta made from?

Just New Zealand-grown durum wheat and water. No eggs, additives, or preservatives.

What does “bronze-cut” mean?

The dough is pushed through traditional bronze dies instead of the Teflon plates most commercial pasta uses. Bronze leaves a slightly rough surface that helps sauce cling to the pasta instead of sliding off.

Is Monty & Sons pasta gluten-free?

No. It's made from durum wheat, so it contains gluten and isn't suitable for coeliacs. Some customers who normally find pasta heavy say they find it easier to digest, but that will vary person to person.

Is it organic?

It's not certified organic, but the durum wheat is grown using no-till, regenerative methods in the Wairarapa that prioritise soil health and minimal intervention.

Is Monty & Sons pasta vegan?

Yes. It's made from flour and water only, with nothing derived from animals.

Monty & Sons

Frequently Asked Questions about Monty & Sons

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Monty & Sons

Frequently Asked Questions about Monty & Sons

Hear From Those Who Have Tried

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