Est 1950. The art & soul of pasta. Bronze die extruded for remarkable texture. Artisanal pasta. Expertly milled. Durum wheat semolina. Ready in 7 minutes. Al dente in 6. Our Artisanal Roots: What began in 1950 holds true today - our family's passion is to craft and share wonderful Italian food. Our Pasta: We select and blend the highest quality durum wheat for a beautiful golden color, wonderful aroma and high protein content to maintain a superior pasta shape, structure and flavor. Our Wheat is Expertly Milled: Into coarse ground semolina flour, and then carefully kneaded with, cold, fresh, mineral-rich mountain spring water. The extrusion through bronze dies, gives our pasta that rough feel, creating a naturally porous surface that absorbs and capture every type of sauce. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta's color texture and aroma. Artisans of Al Dente: The perfect al dente bite is achieved when pasta cooks to a tender exterior balanced by a firm bite with a fleck of white at its core - the pasta's soul. Our recipe is simple, and our approach, traditional patience, wheat and water. This ensures an authentic al dente experience every time. Our Love of Spaghettini: Thinner than is more famous sibling, this beloved long cut is best paired with lighter, thinner sauces that won't overwhelm its delicate form. We love Spaghettini with a fresh-tomato and herb Pomodoro sauce and a light scampi butter sauce with shrimp. Macaroni product.

• Kosher

Semolina, Ferrous Lactate (iron), Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid.

Cooking Time: Ready in 7 minutes. Al dente in 6. Pasta by the Pound: For every 1 lb. of pasta, use 5 qts. of water and 2 tbsp. of sea salt. Tips for: Perfect Pasta: Bring 5 qts. of water to a rolling boil. Once boiling, add 2 tbsp. of sea salt. Please don't add oil. Now it's time for the pasta! Remember to stir occasionally, so the pasta doesn't stick. Check pasta for the al dente moment: 2-3 min. prior to the end of pasta cook time. Take a bite to be sure. Once pasta is al dente and ready to drain, first scoop up a cup of the starchy pasta cooking water. This water can be added to the sauce later to perfect its consistency. Quickly drain the pasta water, but don't rinse! Rinsing removes essential starches needed to help sauces stick (Only rinse if you are making cold pasta dishes to prevent sticking). Always finish by tossing hot pasta in a pan with warm sauce and cook together over high heat for a bout 2 min.