Back in 1981 the amazing 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.
-Monique
Suggested Use
Add pasta to a large pot of boiling salted water; stir. Test in 3 minutes. Do not overcook. (Pasta should be al dente "tender but firm to the bite.") Drain; toss immediately with butter oil or sauce. Be creative!
Other Ingredients
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 eggs spinach spinach powder.
Contains: wheat and egg.