Details

Homemade pasta. Est. 1971. Joseph and Anna Maria Severino learned the art of pasta making from Umberto Casoli, an artisanal pasta maker in Rome, Italy.

Ingredients

Ricotta Cheese (Whey, Cream, Vinegar, and Carrageenan), Extra Fancy Durum Flour (Durum Wheat Flour, Niacin, Ferrous, Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Semolina (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Egg, Salt, Modified Food Starch, Romano Cheese (Pasteurized Cow’s Milk, Cheese Culture, Salt, Enzymes, and Powered Cellulose (Anti-Caking Agent)), Black Pepper, Parsley, Marinara Sauce (Crushed Tomatoes, Whole Plum Tomatoes [Whole Peeled Tomatoes, Tomato Puree, Salt, Citric Acid, Basil Leaf], Sweet Onions, Extra Virgin Olive Oil, Garlic, Sea Salt, Basil, Oragano, Black Pepper), Mozzarella Cheese (Pasteurized Part-Skim Cow’s Cheese Culture, Salt, Enzymes), Parsley.

Directions

Cooking Instructions: Conventional Oven Instructions: Preheat oven to 400 degrees F. Remove lid from tray and cover with foil. Place tray on baking sheet in center of oven. If fresh, cook for 25-30 minutes; if frozen, cook for 40-45minutes. Ensure internal temperature reaches 165 degrees F. After cooking, let stand for 3 minutes. Microwave Oven Instructions: Microwave oven wattage varies. Cooking time may need adjusting. Ensure internal temperature reaches 165 degrees F. Remove lid from tray and loosely cover tray with plastic wrap. Cut slits in plastic and place in microwave. If fresh, heat on high power for 7-8 minutes. If frozen, heat on high power for 10-12 minutes. After cooking let stand in microwave for 3 minutes.

Keep frozen or refrigerated.