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Made fresh quality. Est 1827. Only the finest ingredients. Our Promise: Made fresh with simple, high quality ingredients. Ready in 7 minutes. Cook thoroughly. No rBST cheese. Cheese made with milk from cow not treated with rBST (No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. The suppliers of our other ingredients cannot guarantee that the milk they use comes from non-rBST treated cows). In 1827, Giulia Buitoni started crafting her pastas in Tuscany, Italy. Today, we combine years of tradition with inventiveness to create inspired Italian recipes.
NUTRITION
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About 3 serving per container
Serving size
(1 cup)
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|
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Amount per 1 cup Calories
290
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| % DV* | |
| 13% | Total Fat 10g |
| 17% | Cholesterol 50mg |
| 25% | Sodium 570mg |
| 14% | Total Carbs 38g |
| 21% | Protein 11g |
| 10% | calcium 150mg |
| 4% | iron 0.9mg |
| 2% | potassium 110mg |
| 0% | vitamin d |
| * Contains: egg, wheat, milk ingredients. | |
INGREDENT
Dough: Ground Durum Wheat, Eggs, Water, Filling: Romano Cheese Made from Cow’s Milk (Cultured Milk, Salt, Enzymes), Wheat Flour, Water, Canola Oil, Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Ricotta Cheese (Whey, Milk, Cream, Vinegar, Salt), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Enzyme Modified Cheddar Cheese Paste (Cheddar Cheese [Cultured Milk, Salt, Enzymes], Water, Salt, Butter [Cream, Salt], Enzymes), Salt, Onion Powder, Yeast, Cream Powder, Sugar, Spice, Natural Flavor, Sunflower Oil.
DIRECTIONS
Cooking Instructions: (1) Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. (2) Reduce heat and boil gently for 7 minutes, stir frequently. (3) Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 160 degrees F.
Great with: Asparagus, red bell pepper & Buitoni Marinara sauce.
Must be kept refrigerated.
