De Cecco Penne Rigate
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Directions
Suggestions for perfect cooking: Use 6 quarts of water per 1 lb of pasta. Bring water to the boil and add a pinch of salt and the pasta. Stir from time to time. Cook for 10 minutes, drain and season.
Description
De Cecco Penne Rigate. Dal 1886. The first certified pasta. See back for details. {No. 41}. Cooking time 10 minutes. Enriched macaroni product. 1 lb (453 g).Other Description
Our Quality is an inherited passion. Certified. De Cecco's is the first certified pasta for the distinctive quality of many parameters such as: The selection of the best durum wheat which guarantees a greater firmness of the pasta whilst cooking. Use of high particle size to preserve the wholeness of the gluten. Kneaded with cold water (under 15 degrees C), that assures a sweeter taste and a better firmness during cooking. Coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. Certified product. De Cecco is a SA8000 certified company. www.dececcousa.com. [email protected].Nutrition Facts
Serving Size: 56.0 g
Servings per Container: 8
| Energy | 200 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 7 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 10 |
| Daily Percent Of Folic Acid | 30 |
| Daily Percent Of Niacin | 20 |
| Daily Percent Of Riboflavin | 15 |
| Daily Percent Of Thiamin | 35 |
Ingredients
Ingredients Durum (Wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.UPC
00024094070411