Linguine. No 7, 1 lb (453 g)

Cooking Time 12 Min, Al Dente 10 MinDried For 18 Hours CertifiedFor Superior Quality PastaSlow Dried & nbsp;Coarse Grain SemolinaCold Mountain WaterBronze-Drawn TextureKosherEnriched Macaroni ProductMade in ItalyNon GMO - Non-Genetically Engineered Ingredients*The Quality of Our Pasta Is CertifiedFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1 - Slow DryingIt was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2 - Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "Al dente".3 - Cold Majella Mountain WaterWe make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked.4 - Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.*Products made with non-genetically engineered ingredients as process verified by DNV GL

Angel Hair, No 9, 1 lb (453 g)

Dried For 18 Hours CertifiedFor Superior Quality PastaSlow Dried & nbsp;Coarse Grain SemolinaCold Mountain WaterKosherEnriched Macaroni ProductMade in ItalyNon GMOThe Quality of Our Pasta Is CertifiedFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1. Slow DryingIt was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first Low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2. Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".3. Cold Majella Mountain WaterWe make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.4. Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.

Spaghetti No 12, 1 lb (453 g)

Dried For 18 Hours CertifiedFor Superior Quality PastaSlow Dried & nbsp;Coarse Grain SemolinaCold Mountain WaterBronze-Drawn TextureKosherEnriched Macaroni ProductMade in ItalyNon GMOThe Quality of Our Pasta Is CertifiedFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1. Slow DryingIt was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first Low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2. Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".3. Cold Majella Mountain WaterWe make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.4. Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.

Fusilli No. 34, 1 lb (453 g)

Cooking Time 11 Min, Al Dente 9 MinDried for 9 Hours CertifiedFor A Superior-Quality PastaSlow DriedCoarse-Grain SemolinaCold Mountain WaterBronze-Drawn TextureEnriched Macaroni ProductKosherThe Quality Of Our Pasta is Certified & nbsp;Non GMO - Non-Genetically Engineered Ingredients*EPD - Environmental Product DeclarationCertified Product - DNV•GLFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1 - Slow DryingIt was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2 - Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "Al dente".3 - Cold Majella Mountain WaterWe make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked.4 - Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.*Products made with non-genetically engineered ingredients as process verified by DNV GL

Elbows No. 81, 1 lb (453 g)

Cooking Time 5 MinDried for 9 Hours CertifiedFor A Superior-Quality PastaSlow DriedCoarse-Grain SemolinaCold Mountain WaterEnriched Macaroni ProductKosherThe Quality of Our Pasta is CertifiedNon GMO - Non-Genetically Engineered Ingredients*EPD - Environmental Product DeclarationCertified Product - DNV•GLFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1 - Slow DryingIt was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2 - Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al-dente".3 - Cold Majella Mountain Water & nbsp;We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked. & nbsp;*Products made with non-genetically engineered ingredients as process verified by DNV GL

Penne Rigate No. 41, 1 lb (453 g)

Cooking Time 12 Min, Al Dente 10 MinDried for 9 Hours CertifiedFor A Superior-Quality PastaSlow DriedCoarse-Grain SemolinaCold Mountain WaterBronze-Drawn TextureEnriched Macaroni ProductKosherThe Quality Of Our Pasta is CertifiedNon GMO - Non-Genetically Engineered Ingredients*EPD - Environmental Product DeclarationCertified Product - DNV•GLFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1 - Slow DryingIt was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2 - Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "Al dente".3 - Cold Majella Mountain WaterWe make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked.4 - Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.*Products made with non-genetically engineered ingredients as process verified by DNV GL

Farfalle No. 93, 1 lb (453 g)

Cooking Time 13 MinAl Dente 11 MinDried for 9 Hours CertifiedFor a Superior-Quality PastaSlow DriedCoarse-Grain SemolinaCold Mountain WaterBronze-Drawn TextureEnriched Macaroni ProductKosherThe Quality of Our Pasta is CertifiedNon GMO Non-Genetically Engineered Ingredients*EPD - Environmental Product DeclarationCertified Product - DNV•GLFrom father to sonSince 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world.1 - Slow DryingIt was 1889, as recorded in the Treccani Encyclopedia, when Filippo Giovanni De Cecco invented the first low-temperature "slow-drying" system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.2 - Coarse-Grain SemolinaWe use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al-dente".3 - Cold Majella Mountain Water & nbsp;We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59°F ensuring perfect firmness when cooked. & nbsp;4 - Bronze-Drawn TextureWe craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.*Products made with non-genetically engineered ingredients as process verified by DNV GL