COOKING INSTRUCTIONS: Add 1 1/2 teaspoons of salt to 4 quarts of water, bring to a boil, gently place frozen pasta into boiling water for 8-10 minutes. Drain well, top with your favorite Conte’s sauce.
WHITE DOUGH: ENRICHED DURUM WHEAT FLOUR, (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), WATER, EGGS, SOYBEAN OIL, TURMERIC.
GREEN DOUGH: ENRICHED DURUM WHEAT FLOUR (wheat flour, niacin, ferrous sulfate, thimain mononitrate, riboflavin, folic acid), SPINACH POWDER, WATER, EGGS, SOYBEAN OIL.
ORANGE DOUGH: ENRICHED DURUM WHEAT FLOUR, (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), WATER, EGGS, SOYBEAN OIL, OLEORESIN PAPRIKA.
FILLING: CRACKER MEAL (bleached wheat flour, water, salt), PART SKIM RICOTTA CHEESE (pasteurized part skim milk, starter, salt), ROMANO CHEESE (pasteurized sheep’s milk, rennet, bacterial culture, salt), SOYBEAN OIL, SALT.
Contains Wheat, Eggs, Milk
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.
