| Size: |
96 pieces (Approx. 16 portions, 6lbs total). |
| Features: |
Handmade Filling, Frozen |
| Origin: |
Nuovo Pasta Productions in Connecticut |
| Ingredients: | See below. |
Beggars purse pasta filled with velvet ricotta, fresh mozzarella, romano and asiago cheeses.
Ingredients:
Filling: Ricotta cheese (pasteurized whole milk, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), parmesan cheese (part skimmed pasteurized cow's milk, cheese cultures, salt, rennet), asiago cheese (milk, enzymes, salt), romano cheese (pasteurized sheeps milk, cultures, salt, enzymes, whey), basil, parsley, parmesan base (parmesan cheese {milk, culture, salt, enzymes}, salt, yeast extract, unsalted butter, corn oil, olive oil, creme powder, sugar and natural flavoring), blended oil (olive/canola oil), black pepper, nutmeg.
Pasta: durum flour, water, eggs, turmeric oil.
Storage: Store Nuovo sacchette in its bag in your freezer until you’re ready to cook it. After opening the bag, store the frozen pasta in zip-top bags with all the air pressed out for better shelf life.
Shelf Life: Up to 8 months frozen & unopened. Use within two months of opening for absolute best quality. 3-5 days thawed.
Nuovo pasta is best cooked from a frozen state.
In a large saucepan or stockpot bring salted water to a rolling boil. Add Nuovo pasta, then stir immediately to avoid pasta sticking to the bottom of the pot (which causes breakage). Cook for 3-5 minutes until cooked and al dente.
Using a spider or strainer to scoop out the pasta rather than pouring it into a colander will help protect its appearance.
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