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Mar 2023
Customer since 2019
Alexandria, VA
Mar 2023
Customer since 2018
Fairfax, VA
Mar 2023
Customer since 2020
Arlington, VA
Dough Mixture: Enriched Durum Flour (durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Egg Whites, Turmeric, Cheese Mixture: Whole Milk Ricotta Cheese (milk, Whey, Cream, Vinegar, Salt), Mushrooms, Asiago Stravecchio Cheese (cow's Milk, Salt, Cheese Culture, Enzyme, Egg White, Calcium Sorbate), Parmigiano Reggiano Cheese (part-skim Cow's Milk, Salt, Rennet), Pecorino Romano Cheese (sheep's Milk, Rennet, Salt), Egg Whites, Water, Sicilian Sea Salt, White Pepper
Cooking Instructions: 1. Bring 4 - 6 quarts of water per pound of pasta to a boil - add salt to taste. 2. Add frozen pasta to boiling water - stir gently with a wooden spoon. 3. Cook for 6 - 8 minutes - until desired tenderness. Internal temperature should reach at least 165 degrees F. 4. Drain gently and serve. Keep frozen.
Contains: wheat, milk, eggs.
Dough Mixture: Enriched Durum Flour (durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Egg Whites, Turmeric, Cheese Mixture: Whole Milk Ricotta Cheese (milk, Whey, Cream, Vinegar, Salt), Mushrooms, Asiago Stravecchio Cheese (cow's Milk, Salt, Cheese Culture, Enzyme, Egg White, Calcium Sorbate), Parmigiano Reggiano Cheese (part-skim Cow's Milk, Salt, Rennet), Pecorino Romano Cheese (sheep's Milk, Rennet, Salt), Egg Whites, Water, Sicilian Sea Salt, White Pepper
Cooking Instructions: 1. Bring 4 - 6 quarts of water per pound of pasta to a boil - add salt to taste. 2. Add frozen pasta to boiling water - stir gently with a wooden spoon. 3. Cook for 6 - 8 minutes - until desired tenderness. Internal temperature should reach at least 165 degrees F. 4. Drain gently and serve. Keep frozen.
Contains: wheat, milk, eggs.