Freshly made pasta filled with ricotta and pecorino romano cheese. All natural. Same brand. New look! Since 1976. Packed by weight. Who is Mama Rosie? Mama Rosie came to this country from Sicily in 1908 bringing with her pasta recipes that have been enjoyed for generations. We are honored to share our pasta with you. Mama's Rules to Cook by: Honor the authentic old world recipes, they have been passed on for generations for a reason! Respect each and every ingredients - simple, all natural, and never preservatives. Food is love! Pasta brings families around the table. Love, - Mama Rosie. www.mamarosies.com. Mama Rosie's would like to hear from you. Write with your questions or comments to: Mama Rosie's Co., Inc., 10 Dorrance Street, Boston, MA 02129. www.mamarosies.com. For recipes and cooking ideas, visit mamarosies.com or our Instagram!

Dough Mixture: Enriched Durum Wheat Flour (durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Egg Whites, Cheese Mixture: Whole Milk Ricotta Cheese (milk, Whey, Cream, Vinegar, Salt), Egg Whites, Pecorino Romano Cheese (sheep's Milk, Rennet, Salt), Water, Sicilian Sea Salt, White Pepper

Freshly Grated. Hand Harvested Sicilian Sea Salt. Fresh Frozen. Pecorino Romano Cheese: Cooking Instructions: (1) Bring 4-6 quarts of water per pound of pasta to a boil - add salt to taste. (2) Add frozen pasta to boiling water - stir gently with a wooden spoon. (3) Cook for 6-8 minutes - until tenderness. Internal temperature should reach at least 165 degrees F. (4) Drain gently and serve.

Keep frozen.