Pede Brothers Ricotta Cavatelli
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Directions
Keep frozen. Cooking Directions: Do not defrost. If any cavatelli are frozen together, do not separate them. Bring 4 qts of salted water to a boil. Place cavatelli to boiling water. Allow to low simmer uncovered, at a very slow boil for 6-8 minutes or to desired tenderness. Stir occasionally. Drain well and serve with your favorite sauce.
Description
Pede Brothers Ricotta Cavatelli. Since 1967. Low sodium. Net Wt. 16 oz. (1 lb.).Other Description
The Pede Tradition: Pede Brothers Italian Specialty Foods, Inc. has been family owned and operated for more than forty years. It's a tradition that began in Rome, where as a teenager Romolo Pede Sr. first learned to make fresh pasta. In 1967, Romolo Sr. started making this same pasta heare in the United States, resolving to use nothing but the finest ingredients available. "Today, my children continue the Pede family tradition of pasta making and are committed to offering the highest quality Italian specialty food products. Enjoy a piece of our family tradition with your family tonight!" - Romolo. Visit: www.pedebrothers.com.Nutrition Facts
| Number Of Servings | About 2.5 |
| Serving Sizes |
1.0 Cup 180.0 Gram |
| Serving Size Full Txt | 1 Cup (180g) |
| Energy | 480 |
| Total Fat | 4 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 30 mg |
| Sodium | 30 mg |
| Carbohydrates | 92 g |
| Dietary Fiber | 1 g |
| Sugars | 5 g |
| Protein | 19 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 4 |
| Daily Percent Of Iron | 25 |
Ingredients
Enriched Durum Flour (Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Pasteurized Whole Eggs, Ricotta Cheese (Pasteurized Whey, Milk, Cream, Vinegar), Yellow Corn Flour, Vegetable Oil (Soybean Oil), Apo-Carotenal, Beta-Carotene.UPC
00035916111045