| Size: |
96 pieces (Approx. 16 portions, 6lbs total). |
| Features: |
Handmade Filling, Frozen |
| Origin: |
Nuovo Pasta Productions in Connecticut |
| Ingredients: |
See below. |
Wild mushrooms picked in the forests of Italy are sautéed with butter, then mixed with a blend of Parmigiano cheese and ricotta. Once complete, the filling is enclosed in half-moon shaped black pepper pasta.
Ingredients:Filling: Mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (unbleached wheat flour, sugar, yeast, sea salt), ricotta cheese (pasteurized whole milk, vinegar, salt), romano cheese (pasteurized sheeps milk, cultures, salt, enzymes, whey), mushrooms, butter, black pepper, salt, red wine, blended oil (olive/canola oil), parsley, garlic.
Pasta: Durum flour, water, eggs, black pepper.
Storage: Store Nuovo agnolotti 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 3-4 minutes until 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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