Perciatelli No. 12, Enriched Macaroni Product

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Delallo Pasta Perciatelli No. 12SEMOLINA, FERROUS LACTATE (IRON), NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.Directions 1. Bring 5 quarts of water to a rolling boil. 2. Before pasta, add approx. 1/4-cup salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for approx. 9 minutes. 6. Drain (never rinse) and immediately toss with desired sauce in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Product Details Enriched macaroni product. Premium imported pasta. Since 1950. Cooks in 9 min. Our authentic Italian pasta begins in the durum wheat fields of Puglia, Italy, where climate & soil produce premium grains. Expertly milled semolina flour is combined with cool, spring water, then slow dried at low temperatures. By using this traditional process, DeLallo pasta retains its fresh-bread flavor and cooks al dente every time. This long, hollow pasta can be likened to a straw. Perciatelli is often presented with smooth tomato or oil-based sauces. Made in Italy. Warnings Contains wheat.

Long Description