Our Products

Our Pasta

The specialty of Pasta di Monaco is the variety of cereals we use. Whether Kamut-, Emma-, Quinoa-, spelled- flour or high-quality durum wheat semolina, all types of flour have an extremely high nutritional value and are edible for people with different intolerances. We source our flours from the oldest mill in Munich Hofbräumühle Jakob Blüm & from the Biological farm Billesberger in Moosinning by Munich.