Back in 1981, the amazing Marcella Hazan shared with me her secrets to making the 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!
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.
Semolina flour (durum semolina wheat, niacin, reduced iron), thiamin mononitrate, riboflavin, folic acid), durum flour (durum wheat, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, whole eggs, basil.
Contains: Wheat and eggs.