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Delallo Pasta Bag Rigatoni - 16 Oz

Delallo Pasta Bag Rigatoni - 16 Oz

Nutrition Facts

Serving Size: 2oz
Servings Per Container: 8
Calories Amount Per Serving
200
% Daily Value
Calories From Fat Amount Per serving 10
Total Fat Amount Per serving 1g 2%
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%
Total Carbohydrate Amount Per serving 41g 14%
Dietary Fiber Amount Per serving 2g 8%
Sugars Amount Per serving 2g
Protein Amount Per serving 7g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 10%
Semolina, Niacin, Ferrous Lactate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Rigatoni, No. 21

Made with bronze plates. Since 1950. Enriched macaroni product. Cook 12 min. Our Pasta: Our authentic Italian pasta begins in the durum wheat fields of Puglia, Italy, where climate & soil produce premium grains. Expertly milled semolina flour is combined with cool, spring water, then extruded using bronze plates. This is what gives our pasta its unique texture: a coarse surface that will hug your favorite sauce & enhance the flavor of your dishes. With a traditional method of slow-drying at low temperatures, DeLallo pasta retains its fresh-bread taste & cooks al dente every time. Named for its ridges, rigatoni is associated with Southern Italy where its tube-shaped body is perfect for chunky & meaty sauces. Recipe Ideas: Four cheese rigatoni with Fontina, Romano, Gorgonzola & Parmigiana Reggiano; Rigatoni with peppers & sweet Italian sausage; Cold pasta salad with grilled zucchini, pesto & olives. Visit DeLallo.com for these recipes and more. Vegan. Nut free. Produced & packed in Italy

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Product Attributes
Kosher
Warning Contains: Contains wheat.
Directions Cooking Preparation: Pasta by the Pound: 1. Bring 5 quarts of water to a rolling boil. 2. Before pasta, add approx 1/4 cup salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for approx 12 minutes. 6. Drain (never rinse) and immediately toss with desired sauce in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Tips for Perfect Pasta: Cooking pasta is not an exact science. Continually check your pasta for al dente texture; Remove pasta from water just before it is done, as it will continue to cook once drained; Save 1-2 cups of pasta water to enhance your sauces; For oil-based sauces, adding pasta water smoothes & loosens sauce to help coat pasta; For red sauces, adding pasta water helps to extend thicker sauces.
About the Producer George DeLallo
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