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Characteristics Delverde No 82 Tagliatelle Nests With Spring Water.
Length, IN | 2.647 |
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Height, IN | 10.926 |
Width, IN | 3.011 |
Weight, LB | 0.61 |
Units In Package | 1 |
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Package Type | BAG |
Package Size, OZ | 8.8 |
Net Weight, OZ | 8.8 |
Seasonal | N |
Ingredients | 100% Durum Wheat Semolina, Water, Ferrous Lactate (Iron), Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid. |
Recycle Codes | 5 |
Temperature Indicator | Shelf Stable |
Vitamins And Minerals | Folate--35% |
Kosher | Y |
Directions | Store in a cool and dry place. Cooking time: 3 minutes. 1. 15g salt. 4L water. 2. 250g/8.8 oz. 100 degrees C, 212 degrees F. 3. Cooking. 6 mins. 4. Ready. Cooking tips: Use at least 4 quarts of water for every pound of pasta. Always choose a fairly large, tall pot to keep the water temperature constant and the pasta from sticking together. Always salt the water after it has begun boiling. Drain the pasta while it is al dente - with a bit of "byte" - it tastes better and is more digestible. Never run pasta under cold water because it will lose the layer of starch that binds it with the sauce. For best results, pasta should be drained very al dente and then finished off in a pan with sauce over high heat. This causes the sauce to get into the heart of the pasta for a fuller, more intense flavor. |
Marketing Description | Delverde Nests With Spring Water No 82 Tagliatelle Pure taste. Source of the Verde river. Italy. No 82. Nests with spring water. Enriched macaroni product. 6 min. NET WT 8.8 OZ (250g). |
Other Description | Made with the pure water of the Verde river in Italy, an ancient river filtered by 7-million-year-old-rocks that gives our pasta its unique and pure taste. Product with exclusive use of ingredients GMO free (maize). www.delverde.com. |
Ecommerce Description | Delverde No 82 Tagliatelle Nests With Spring Water. Made with the pure water of the Verde river in Italy. An ancient river filtered by 7-million-year-old-rocks that gives our pasta its unique and pure taste. Enriched macaroni product. |
Number Of Servings | 8 |
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Energy | 190 |
Total Fat, g | 1.0 |
Saturated Fat, g | 0 |
Trans Fat, g | 0 |
Cholesterol, mg | 0 |
Sodium, mg | 0 |
Carbohydrates, g | 39 |
Dietary Fiber, g | 2 |
Sugars, g | 1 |
Protein, g | 7 |
Daily Percent Of Iron | 10 |
Polyunsaturated Fat, g | 0 |
Monounsaturated Fat, g | 0 |
Daily Percent Of Niacin | 20 |
Daily Percent Of Riboflavin | 15 |
Daily Percent Of Thiamin | 40 |