Enriched macaroni product. Produced with pure, natural spring water. Slowly dried the old fashioned way. Pasta made of Semolina. Made in Majella National Park, Italy.
Durum Wheat Semolina (100%), Water, Ferrous Lactate (Iron), Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid
Store in a cool and dry place. Cooking time: 6 minutes. 1. 15 g salt; 5 lt water. 2. 453 g. 212 degrees F (100 degrees C). 3. Cook: 6 mins. 4. Ready. Cooking Tips: Use at least 4 quarts of water for every pound of pasta. Always choose a fairly large, tall pot to keep the water temperature constant and the pasta from sticking together. Always salt the water after it has begun boiling. Drain the pasta while it is al dente - with a bit of byte - it tastes better and is more digestible. Never run pasta under cold water because it will lose the layer of starch that binds it with the sauce. For best results, pasta should be drained very al dente and then finished off in a pan with sauce over high heat. This causes the sauce to get into the heart of the pasta for a fuller, more intense flavor.
Always refer to the actual package for the most accurate information