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De Cecco Cavatappi Pasta - 16 OZ
Cavatappi, No. 87, Slow Dried
Enriched macaroni product. Non GMO non-genetically engineered ingredients (produced made with non-genetically engineered ingredients as processed verified by DNV GL). Cooking time 8 min. Dried for 9 hours certified. For a superior quality pasta. Coarse-grain semolina cold mountain water. From father to son. Since 1886 we have held the important responsibility conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. The quality of our pasta is certified. From father to son. Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. www.dececco.com. Discover the best recipes for a perfect italian pastsa. EPD: Environmental product declaration registration number: S-P-00282. De Cecco respeects the environment from start to finish. Made in Italy.
Serving Size: 0.75cup
Servings Per Container: 8
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 1g||1%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 0mg||0%|
|Potassium||Amount Per serving 139mg||4%|
|Total Carbohydrate||Amount Per serving 40g||15%|
|Dietary Fiber||Amount Per serving 2g||6%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 8g||16%|
Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).
Warning Contains: Contains wheat. May contain soy.
Directions Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when filippo giovanni de cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. Coarse-grain semolina. We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold majella mountain water. We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. Suggestion for perfect cooking. Use 6 quarts of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time. Cooking Time: 6-8 min. Store away from heat. Humidity and direct sunlight.
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