|CASE PACK||10 lbs. (1 x 10 lbs.)|
|SHELF LIFE||12 months (frozen)|
Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), filtered water, ricotta (whey, milk, vinegar, culture, salt), mozzarella (pasturized milk, cheese culture, salt, enzyme), asiago (pasturized part-skim milk, cheese culture, salt, enzyme), parmesean (pasturized part-skim milk, cheese culture, salt, enzyme), dehydrated potatoes(potatoes & citric acid), olive oil, whole egg, salt.
All RP’s ingredients are sourced locally where possible.
How to cook
Prepare a pot of boiling water. We recommend 4 quarts of water per 1 lb. of RP’s filled pasta. With your hands, gently loosen the pasta. Once the water is at a rolling boiling, carefully place the loosened pasta into the water. Stir immediately to prevent the pasta from sticking together. Boil for 4-5 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Pasta may be par cooked, drained, tossed with 1 t of olive oil per lb., chilled, portioned in an air tight bag, and held up to 3 days.