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. 6-8 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: POTATOES, CHEDDAR CHEESE (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [potato starch and powdered cellulose to prevent caking]), ONIONS, WATER, SALT, BLACK PEPPER.
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.
