COOKING INSTRUCTIONS: Add 1 1/2 teaspoons of salt to 4 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. 5-7 minutes. Drain well, top with your favorite Conte’s sauce.
GREEN DOUGH: ENRICHED DURUM WHEAT FLOUR (durum flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), WATER, EGGS, DEHYDRATED SPINACH POWDER, SOYBEAN OIL
FILLING: WHOLE MILK RICOTTA CHEESE (pasteurized whole milk, starter, salt), CHOPPED SPINACH, ROMANO CHEESE (pasteurized milk, cheese culture, salt, enzymes), WATER, 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.
