Made with stone-milled, high protein hard red flour from New York's Hudson Valley. The darker wheat bran offers exceptional flavor, texture integrity and nutritional benefits. This pasta holds its shape well and is delicious with a thick cheese sauce, or tossed in veggies, pasta salads, and baked casseroles. Heat 4 quarts of salted water to a boil Add the pasta and stir. Cook until al dente (5-6 minutes) and strain. Reserve pasta water to add to sauce.
Origin: USA