Buitoni Linguine

Ingredients

WHEAT FLOUR, DURUM WHEAT SEMOLINA, EGGS, WATER, SALT, BETA CAROTENE COLOR.

Directions

Cooking Instructions: Open package and add pasta to 2 quarts boiling water. Reduce heat and boil gently for 2 minutes. Drain water and serve with buitoni sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 165 degrees F.

Keep refrigerated.