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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    All-Vegetable Fusilli

    All-Vegetable Fusilli

    001665

    boil water, add pasta. return to boil. cook for  7 - 9 minutes stirring occasionally.

    Ingredients:

    durum wheat semolina, dehydrated spinach, tomato powder, ferrous sulphate, thiamine mononitrate, riboflavin, niacin, folic acid. contains wheat. may contain egg.
     

    Directions:

    boil water, add pasta. return to boil. cook for  7 - 9 minutes stirring occasionally.

    Usage Tips:

    for stove top cooking:
    use 5l of water for every 450g of pasta. (do not stint on the water; good cooks say that pasta should “swim” in it.) add 2 tablespoons of salt to the water. cover pot until cooking water reaches a rolling boil.

    add the pasta gradually so that the water continues to boil. the boiling action helps circulate the pasta for uniform cooking results. always cook pasta uncovered as a fast boil. stir occasionally to prevent sticking

    pasta is done when it is tender but firm to the bite or “al dente”. do not overcook pasta; it will continue to soften after it is removed from heat. if pasta is to be used as part of a dish requiring further cooking, reduce cooking time by one-third.

    drain pasta to stop the cooking. do not rinse unless the recipe specifically calls for it. for pasta salads, drain and rinse pasta with cold water.

    to hold cooked pasta for serving at a later time: rinse with cold water and toss with oil and salt. pasta should be held for only as long as needed before serving as the longer it keeps, the more the texture will be compromised.

    Storage:

    when kept in cool, dry place, dried pasta will last almost indefinitely.

    Nutrition Facts
    Valeur nutritive

    Serving Size 1 cup dry (85 g)
    Portion 1 cup dry (85 g)

    % Daily Value
    % valeur quotidienne
    Calories / Calories 300
    Fat / Lipides 1 g 2 %
    Saturated / satures 0.2 g
    + Trans / trans 0 g
    1 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 15 mg 1 %
    Carbohydrate / Glucides 63 g 21 %
    Fibre / Fibres 4 g 16 %
    Sugars/ Sucres 3 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 11 g
    Vitamin A / Vitamine A 2 %
    Vitamin C / Vitamine C 2 %
    Calcium / Calcium 2 %
    Iron / Fer 20 %

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