Non-GMO. Macaroni product. The art & soul of pasta. Est 1950. Bronze die extruded for remarkable texture. Expertly milled durum wheat semolina. Our Artisanal Roots: What began in 1950 hold 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 captures 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 Ditalini: A tiny tube-shaped pastina with ridges, this small soup cut is the star of both broth-based and heartier soups. We love it with Minestrone and Tuscan White Bean Soup. delallo.com. Follow us (at)delallofoods. Resealable for freshness. Handcrafted in Italy.

Durum Wheat Semolina.

Cook Time: Ready in 9 minutes al dente in 8: 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 about 2 min.