De Cecco Fusilli
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Directions
Suggestions for perfect cooking: Use 6 quarts of water per 1 lb of pasta. Bring water to a boil and add a pinch of salt and the pasta. Stir from time to time. Cook for 9-11 minutes, drain and season. Store in a cool dry place.
Description
De Cecco Fusilli Dal 1886. The first certified pasta. Fusilli no. 34. Cooking time 11 min. Al dente 9 min. Traditional processing method: Coarse bronze drawing. Slow drying at low temperatures. Enriched macaroni product. 1 lb (453g).Other Description
www.dececcousa.com. [email protected]. Environmental Product Declaration registration number: S-P-00282. De Cecco respects the environment from start to finish. De Cecco is a SA8000 certified company. 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. For additional delicious recipes please visit us at www.dececcousa.com.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
Durum (Wheat) Semolina, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid.UPC
00024094070343