Ronzoni, Vermicelli

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Ronzoni Vermicelli Pasta - No. 10 (16 Oz)Semolina (wheat), Durum Flour (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic AcidStep 1: select number of portions; 1 portion: 1/4 box pasta, 2 qt. Water, 1 tsp. Salt; 2 portions: 1/2 box, 3 qt. Water, 2 tsp. Salt, 4 portions: full box pasta, 5 qt. Water, 1 tbsp. Salt. Step 2: pick your time/firmness: 6 minutes: al dente; 7 minutes: firm; 8 minutes: tender. Step 3: cooking directions: 1. bring water to a rapid boil. To add flavor and reduce stickiness, add salt. 2. add pasta and stir; return to rapid boil. 3. cook uncovered, stirring occasionally. 4. drain well. Serve as desired. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate.

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