De Cecco Orecchiette
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Directions
Suggestions for perfect cooking. Use 6 quarts of water per 1 lb of pasta. Bring water to a boil and add a pinch of salt and the pasta. Stir from time to time. Cook for 9-11 minutes, drain and season. Store in a cool dry place.
Description
De Cecco Orecchiette. Dal 1886. The first certified pasta. See back panel. No. 91. Cooking time 11 min. Al dente 9 min. Traditional processing method: Coarse bronze drawing. Slow drying at low temperatures. Enriched macaroni product. 1 lb (453 g).Other Description
The selection of the best durum wheat which guarantees a greater firmness of the pasta whilst cooking. Use of high particle size 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. Coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. EPD Environmental product declaration registration number S-P 00282. De Cecco respects the environment from start to finish. De Cecco is a SA8000 certified company. Our quality is an inherited passion. Certified. De Cecco's is the first certified pasta for the distinctive quality of many parameters such as: Certified product STP-CE-PC-Agro 38. www.dececcousa.com. [email protected]. For additional delicious recipes please visit us at www.dececcousa.com.Nutrition Facts
Serving Size: 56.0 g
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
00024094070916