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slide 1 of 1, Al Dente Basil Fettuccine, 12 oz
Al Dente

Al Dente Basil Fettuccine

Simple Cooking Directions: Add pasta to a large pot of boiling, salted water; stir. Test in 3 minutes. Do not overcook. Pasta should be al dente, tender, but firm to the bite. Drain; toss immediately with butter, oil or sauce.

Ingredients

Semolina Flour (durum Semolina Wheat, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Durum Flour (durum Wheat, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Whole Eggs, Basil.
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