De Cecco Spaghetti no. 12. Dal 1886. Cooking time 12 min. Al dente 10 min. The first certified pasta. See back for details. Traditional processing method: Coarse bronze drawing slow drying at low temperatures. Enriched macaroni product
Durum (Wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.
Suggestions for perfect cooking: Use 6 quarts of water per 1 lb of pasta. Bring water to a boil and add a pinch of salt and the pasta. Stir from time to time. Cook for 10-12 minutes, drain and season. Store in a cool dry place.
Always refer to the actual package for the most accurate information