Egg Whites, Iron (Ferrous Sulfate), Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B1), Durum Flour (Wheat), Niacin (Vitamin B3), and Folic Acid (Vitamin B9)
Cooking: 1. Bring 5 quarts water to a rapid boil. Add salt, if desired. 2. Empty noodles into boiling water. 3. Cook uncovered, stirring frequently, for 8 to 10 minutes or until desired tenderness is reached. 4. Drain and serve. Noodles used in soups or casseroles should not be boiled more than 5 minutes. Store in a cool dry place. Do not freeze.
Always refer to the actual package for the most accurate information