corn flour, emulsifier: mono and diglycerides of fatty
of vegetable origin. May contain soy.
Italian.
100 g pasta, 1 litre water, 10 g salt. Add salt to boiling water.
Add pasta, stirring occasionally. Cook. Drain pasta.
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| Shapes | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Conchiglioni (Ig shells) | Tubetti | Penne | Eliche | Pipe | Gnocchi | Rigat | Anellini | Ditalini | Fettuc. | Capel. | Spagh. | Elbows |
| 8-9 | 9-10 | 8-9 | 7-8 | 7-8 | 8-9 | 7-8 | 7-8 | 6-7 | 3-4 | 9-10 | 7-8 | |
24 months from manufacturing
Store in a cool, dry place.
| ORGANOLEPTIC CHARACTERISTICS | ||||
|---|---|---|---|---|
| Appearance: | typical pasta shapes | |||
| Colour : | yellow | |||
| Taste: | typical corn taste | |||
| Aroma: | neutral – absence of unpleasant fragrance | |||
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