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DeLallo Pasta Organic 100% Whole Wheat No. 6 Linguine Pack - 16 Oz
Per Serving: 190 calories; 0 g sat fat (1% DV); 25 mg sodium (1% DV); 2 g sugars. USDA Organic. 100% Whole Grain: 20 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Certified Organic by CCPB srl. Non-GMO. Est 1950. The art & soul of pasta. Bronze die extruded for remarkable texture. Artisan pasta. Expertly milled. Organic whole durum wheat flour. Ready in 11 minutes al dente in 10. Our artisanal roots. What began in 1950 holds true today - our family's passion is to craft and share wonderful Italian food. Our pasta. We select and blend the highest quality Italian organic durum wheat for a beautiful color, wonderful aroma and high protein content to maintain a superior pasta shape, structure and flavor. Our wheat is expertly milled. Into ground whole-wheat flour, and then carefully kneaded with cold, fresh, mineral-rich mountain spring water to create the texture of traditional pasta but with all the benefits of the whole grain. The extrusion through bronze dies. Gives our pasta that rough feel, creating a naturally porous surface that absorbs and captures every type of sauce. We dry our pasta slowly at low temperature to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta's color, texture and aroma. Artisans of al dente. The perfect al dente bite is achieved when pasta cooks to a tender exterior balanced by a firm bite with a fleck of white at its core - the pasta's soul. Our recipe is simple and our approach, traditional: patience, wheat and water. This ensured an authentic al dente experience every time. Our love of linguine. Born in Liguria, this long, flat pasta was made to be enjoyed with popular ingredients from the region like fresh basil pesto, seafood and simple tomato sauces. We love this classic cut sauteed with fresh zucchini and shrimp or in the famed Linguine alle Vongole, Linguine with clams. delallo.com. Follow us (at)delallofoods. Handcrafted in Italy. Product of Italy.
| Nutrition Facts | ||
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| Amount per serving Calories190 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 1 Grams daily value 1 percentincludes Saturated Fat of 0 Grams daily value1percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 0 Milligrams daily value0percent, | ||
| Sodium 25 Milligrams daily value1percent, | ||
| Total Carbohydrate of 37 Grams daily value 13 percentincludes Dietary Fiber of 4 Grams daily value16percent, includes Total Sugars of 2 Grams includes 0 Grams of Added Sugars and daily value of 0percent | ||
| Protein 7 Grams | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 20 Milligrams Daily Value 2% | ||
| Iron 1.6 Milligrams Daily Value 8% | ||
| Potassium 240 Milligrams Daily Value 5% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat.
Cook Time: Ready in 11 minutes. Al dente in 10. Pasta by Pound: For every 1 lb. of pasta, use 5 qts. of water and 2 tbsp. of sea salt. Tips For: Perfect Pasta: Bring 5 qts. of water to a rolling boil. Once boiling, add 2 tbsp. of sea salt. Please don't add oil. Now it's time for the pasta! Remember to stir occasionally, so the pasta doesn't stick. Check pasta for the al dente moment: 2-3 min. prior to the end of pasta cook time. Take a bite to be sure. Once pasta is al dente and ready to drain, first scoop up a cup of the starchy pasta cooking water. This water can be added to the sauce later to perfect its consistency. Quickly drain the pasta water, but don't rinse! Rinsing removes essential starches needed to help sauces stick. (Only rinse if you are making cold pasta dishes to prevent sticking). Always finish by tossing hot pasta in a pan with warm sauce and cook together over high heat for about 2 min.
George DeLallo Co., Inc.
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