Smoked mozzarella (pasteurized milk and skim milk, cheese cultures, salt, enzymes), provolone (cultured pasteurized milk, salt, enzymes), Pecorino Romano (pasteurized sheep's milk, cultures, salt, rennet, cellulose), ricotta (whole milk, vinegar, salt), herbs, spices, salt, dough (semolina durum (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), spinach, eggs, water, salt)

Contains: wheat, milk, eggs

1. Boil a generous pot of water, then add a pinch of salt.
2. Gently add pasta
3. Immediately stir pasta to prevent sticking. Keep stirring to a minimum.
4. Maintain water at a low boil, lower heat if it almost boils over.
5. Watch pasta, fresh pasta takes less time to cook than dry
6. Around 5 minutes taste pasta for readiness to determine whether to keep cooking or remove it.
7. Once ready, strain or ladle pasta into sauce. Do not rinse pasta. Save some pasta water to add to sauce if sauce appears too thick.