COOKING INSTRUCTIONS: Add 1 1/2 teaspoons of salt to 2 quarts of water, bring to a boil, gently place frozen pasta into water. Stirring gently, bring water to a simmer and cook pasta for approx. 5-6 minutes. Drain well, top with your favorite Conte’s sauce.
GLUTEN FREE DOUGH: RICE FLOUR, CORN STARCH, WATER, WHOLE EGGS, CANOLA OIL, XANTHAN GUM, SALT, GUAR GUM.
FILLING: GLUTEN FREE BREADCRUMBS (RICE MILK, WHITE RICE FLOUR, POTATO STARCH, DEHYDRATED EGG WHITES, CANOLA OIL, EGGS, SUGAR, YEAST, SALT, XANTHAN GUM), WHOLE MILK RICOTTA CHEESE (PASTEURIZED WHOLE MILK, STARTER, SALT), ROMANO CHEESE (PASTEURIZED SHEEP’S MILK, BACTERIAL CULTURE, CALCIUM CHLORIDE, SALT, MICROBIAL ENZYMES, NIACIN AS A PRESERVATIVE), WATER, CANOLA OIL, SALT, PARMESAN CHEESE (SKIM MILK, RENNET, SALT), LOCATELLI CHEESE (PASTEURIZED SHEEP’S MILK, CULTURES, RENNET, SALT)
CONTAINS: MILK, EGGS
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About Us
In 1970, Angela Conte came to America with her husband Mario and their three children. Arriving in New York, they moved to the Watertown suburb of Boston, MA. Coming from the Abruzzi region of Italy, Angela brought with her the time-honored traditions of generations past.
