Pasta (Potato Starch, Egg, Water, Corn Starch, Rice Flour, Buckwheat Flour, Egg White, Psyllium [fiber], Vegetable Fiber [Bamboo], Extra Virgin Olive Oil, Dried Peas, Corn Flour, Yeast Extract, Salt, Guar Gum [gelling agent], Natural Flavor), Filling (Ricotta Cheese [Whey, Milk, Cream, Citric Acid {acidity regulator}, Salt], Corn Flour, Parmigiano Reggiano PDO Cheese [Milk, Salt, Rennet], Hard Grated Cheese [Milk, Salt, Rennet, Lactic Ferments, Egg Lysozyme], Lactose, Salt, Skimmed Milk Powder, Milk Protein, Vegetable Fiber [Bamboo], Sugar, Yeast Extract, Sunflower Oil, Natural Flavor).
Keep Refrigerated. Best if used within 3 days after opening. HOW TO COOK: Cooking Directions: Cooking times may vary depending on your equipment. Stovetop: 1. Bring 2 quarts water to a gentle boil. Add salt to taste (optional). 2. Add pasta; reduce heat to MED and stir gently. Gently cook about 3 min (Do not overcook). 3. Carefully drain and serve hot with your favorite gluten-free sauce. Chef Tips: Serve with a drizzle of extra-virgin olive oil, fresh chopped basil, fresh cracked black pepper and salt to taste. Use in your favorite pasta salad recipe!
