Sheridans Cheesemongers Rustichella d'Abruzzo Linguine 500g, €4.20
Durum Wheat Semolina Pasta<br/><br/><b>Features</b><br/>Bronze drawn, dried slowly at low temperature<br/>Italian macaroni product<br/><br/><b>Pack Size</b><br/>500g ℮<br/><br/><br/><b>Ingredients</b><br/>Durum <span style='font-weight: bold;'>Wheat</span> Semolina<br/>Water<br/><br/><b>Allergy Text</b><br/>Contains Wheat.<br/><br/><br/><b>Allergy Advice</b><br/>Wheat - Contains<br/><br/><b>Storage Type</b><br/>Ambient<br/><br/><b>Storage</b><br/>Store in a cool, dry place away from light and direct heat.<br/> Best before: see the date printed on the package.<br/><br/><b>Preparation and Usage</b><br/>Bronze Drawn, Dried Slowly at Low Temperature<br/> The Secret for A Perfect<br/> Pasta Cooking "Al Dente". For every 100 g of dry pasta, you need about 1 litre of water (preferably not hard water). Boil the water slowly. Add about 10 g of salt, pour in the pasta and turn up the stove, so that boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When ready, add a cup of cold water and drain. Season to taste.<br/><br/><b>Origin</b><br/>Product of Italy<br/><br/><b>Country</b><br/>Country of Origin - Italy<br/><br/><b>Company Name</b><br/>Rustichella d'Abruzzo S.p.A.<br/><br/><b>Company Address</b><br/>P.zza Vestini, 20,<br/> 65019 - Pianella (PE),<br/> Italy.<br/><br/><b>Telephone Helpline</b><br/>+ 39 085.971308<br/><br/><b>Web Address</b><br/>www.rustichella.it<br/><br/><b>Return To</b><br/>Rustichella d'Abruzzo S.p.A.,<br/> P.zza Vestini, 20,<br/> 65019 - Pianella (PE),<br/> Italy.<br/> Tel. + 39 085.971308<br/> Fax + 39 085.972521<br/> www.rustichella.it<br/> [email protected]<br/><br/><b>Disclaimer</b><br/>While we take care to ensure product information on our website is correct, products are constantly being redeveloped. As a result, ingredients, dietary, nutritional, allergen and any other information may change. You should always read the product label and not solely rely on the information provided here.<br/>













