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.