| Size: |
150 pieces (Approx. 14 portions, 5lbs total). |
| Features: |
Handmade Filling, Frozen |
| Origin: |
Nuovo Pasta Productions in Connecticut |
| Ingredients: |
See below. |
Roasted pumpkin is mixed with fresh mozzarella, imported Parmigiano and a hint of amaretti then served in a pumpkin pasta beggar’s purse to make the perfect fall treat.
Ingredients:
Filling: Pumpkin, breadcrumbs (bleached wheat flour, dextrose, yeast, salt), ricotta cheese (pasteurized whey, whole milk, cream, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), sweet potato flakes (dehydrated sweet potatoes, sodium acid pyrophosphate), culinary thickener (food starch-modified, enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid)), sage, amaretti cookies (sugar, apricot kernels, egg whites), cinnamon, salt, all spice, clove, nutmeg, pepper.
Pasta: Durum flour, water, eggs, tomato powder, annatto.
Storage: Store Nuovo pumpkin 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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