Al Dente Pasta, Garlic Parsley Fettuccine, 12 oz (341 g)
- Cooks to Perfection in Just 3 Minutes
- Tender But Firm
- Enriched Noodles
- Fine, Hand-Crafted Pasta Since 1981
Back in 1981, Marcella Hazan shared with me her secrets to making perfect pasta. Since then, al dente pasta has become famous for incredible taste and texture that duplicates what an Italian grandmother would make in her own kitchen. And, it cooks in just 3 minutes! Enjoy.
Simple cooking directions:
Add pasta to a large pot of boiling, salted water; stir. Test in 3 minutes. Do not over cook. (Pasta should be al dente, "tender, but firm to the bite.") Drain; toss immediately with butter, oil or sauce. Be creative!
Enriched semolina flour (durum semolina wheat, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), enriched fancy durum flour (durum wheat, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water pasteurized whole egg, dried parsley, minced garlic, garlic oil.
Contains: wheat and egg.
|Serving Size: 1 1/2 cups (58 g/2 oz) dry|
|Servings Per Container: 6|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||10|
|Total Fat||1 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||42 g||14%|
|Dietary Fiber||2 g||6%|
|*Percent Daily Values are based on a 2,000 calorie diet. You daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Saturated Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|