Arezzio's broad egg noodles are ribbon-shaped enriched pasta made with 100% durum wheat semolina, pure mountain water and craftsmanship of yesteryear. Gold amber color, classic nutty flavor, high quality finish al-dente.
Cooking instructions: 454 g pasta per 3.78 liters of water. Bring water to a boil, add salt to taste if desired. Add the pasta and return to the boil. Stir occasionally. Cook according to the time indicated in the box graphic. Drain the pasta and serve.
Wheat semolina, egg, niacin, Ferrous sulphate, Thiamine mononitrate, riboflavin, folic acid.
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