De Cecco Spaghetti
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Directions
Suggestions for perfect cooking: use 6 quarts of water per 1 lb of pasta. Add salt and when the water is boiling pour in the pasta. Stir occasionally. Cook for 12 minutes, drain and season to taste.
Description
De Cecco® Dal 1887 Spaghetti.. Cooking time 12 min. No. 12. The first pasta certified for the distinctive quality of many parameters. (See back for details). Enriched macaroni product.Other Description
De Cecco® Guarantee. Certified product. STP-CE-PC-Agro 38. No. Cert.141-2004. PC-BRI-DNV. De Cecco's is the first pasta certified for the distinctive quality of many parameters such as: High protein quality (gluten index above 70) to ensure the perfect firmness of pasta during cooking; Use of high particle size (40% with diameter above 400 microns), 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; Slow and low temperature drying: for spaghetti shape above 18 hours, in order to preserve the natural characteristics of our semolina; Coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. www.dececcousa.com. E-mail: [email protected].Nutrition Facts
Serving Size: 2.0 oz
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
00024094070121