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DeLallo Pasta Tortiglioni No. 20 - 16 Oz
Tortiglioni, No. 20
Since 1950. Made with bronze plates. Cook 10 min. Tortiglioni is a slightly curved tube pasta that stands up to oven the richest, meatiest sauces with its ridges & hollow middle. Our Pasta: Our authentic Italian pasta begins in the durum wheat fields of Puglia, Italy, where climate & soil produce premium grains. Expertly milted semolina flour is combined with cool, spring water, then extruded using bronze plates. This is what gives our pasta its unique texture: a coarse surface that will hug your favorite sauce & enhance the flavor of your dishes. With a traditional method of slow-drying at low temperatures, DeLallo pasta retains its fresh-bread taste & cooks al dente every time. Visit delallo.com for these recipes and more. Produced & packed in Italy. Made in Italy.
Serving Size: 2oz dry
Servings Per Container: 8
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 10|
|Total Fat||Amount Per serving 1g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 41g||14%|
|Dietary Fiber||Amount Per serving 2g||8%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 7g||0%|
Semolina, Niacin, Ferrous Lactate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warning Contains: Contains wheat.
Directions Cooking: Pasta by the Pound: 1. Bring 5 quarts of water to a rolling boil. 2. Before pasta, add approx. 1/4-cup salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for approx. 10 minutes. 6. Drain (never rinse) and immediately toss with desired sauce in a sauce pan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Tips for Perfect Pasta: Cooking pasta is not an exact science. Continually check your pasta for al dente texture. Remove pasta from water just before it is done, as it will continue to cook once drained. Save 1-2 cups of pasta water to enhance your sauces. For oil-based sauces, adding pasta water smoothes & loosens sauce to help coat pasta. For red sauces, adding pasta water helps to extend thicker sauces.
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