Name: Barilla Pasta Rotini
Brand: Barilla

Characteristics Barilla Pasta Rotini.

special attributes

Units In Package	1
Package Type	BOX
Package Size, LB	1.0
Net Weight, LB	1.0
Country Of Origin	U.S.A.
Ingredients	Semolina (Wheat), Durum Wheat Flour.
Recycle Codes	Y
Temperature Indicator	Shelf Stable
Non Gmo	Y
Vitamins And Minerals	Vitamin B3 (Niacin), Iron (Ferrous Sulfate), Vitamin B1 (Thiamine Mononitrate), Vitamin B2 (Riboflavin), Folic Acid. Folate--30%
Kosher	Y
Directions	Get the best from your pasta, cooking the Italian way. 1. Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. 2. For authentic "al dente" pasta, boil for 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. 3. Drain well and serve immediately with your favorite Barilla sauce.
Marketing Description	Barilla® Pasta Rotini. "Al dente" perfection in 7-8 minutes. Italy's #1 Brand Of Pasta®. Enriched Macaroni Product. Non GMO Project Verified. nongmoproject.org.
Other Description	Simply Healthy. Simply Delicious. Putting a fresh, delicious dinner on the table each night doesn't have to be complicated. The Barilla lineup of pasta shapes and sauces can help you make a satisfying meal in as little as 15 minutes. Paperboard carton, recycle with paper. Rotini with tomato basil sauce & asparagus for this recipe & others visit us at barilla.com. Made in the U.S.A. with U.S.A. and imported ingredients. Call 1-800-922-7455 with any comments or questions.
Ecommerce Description	Barilla® Pasta Rotini. Enriched Macaroni Product. Made with non GMO ingredients. This is simply healthy and simply delicious.

Nutritions

Cholesterol, mg	0
Sodium, mg	0
Carbohydrates, g	42
Dietary Fiber, g	2
Sugars, g	2
Protein, g	7
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 Niacin	15
Daily Percent Of Riboflavin	15
Daily Percent Of Thiamin	35
Doluable Fiber, g	1
Insoluable Fiber, g	1
Number Of Servings	About 8
Energy	200
Total Fat, g	1
Saturated Fat, g	0
Trans Fat, g	0