Our packages include an accurate listing of the ingredients in our products. If an allergen is present in the product it is declared in the ingredient statement. We do not use peanuts/nuts/treenuts/milk/soy/fish or shellfish in our plants.
Our date code is set up in one of two format options:
1. The date code is set in a MMDDYY format. The first two numbers represent the month, the next two represent the date and the last two represent the year.
2. The date code is set in DD MMM YYYY format. The first two numbers represent the date, the next three alphabetic letters are representative of the month and the last four numbers represent the year. In both cases, the letter and number following the date code represent the shift and manufacturing facility in which the product was made.
The vitamins in enriched noodle products are added to replace some of the vitamins and minerals that are lost during the process of milling semolina. Enriched noodle products are defined by the FDA.
We currently do not test our products for Glycemic Index. The Glycemic Research Institute lists pasta at a low Glycemic Index of 55. For more information, read our article on Glycemic Index or visit www.glycemic.com.
At this time we have not developmed microwave cooking instructions for our noodles. Cooking instructions have been developed for stove top, because noodles perform best when prepared on a stove top.
In a large pot, boil 4-6 quarts of water per pound of noodles. Adding salt is optional. When the water is at a rolling boil, gradually add noodles, stirring to separate. Boil uncovered, stirring occasionally until desired tenderness. Drain immediately.
If noodles must be held before serving, cool the noodles quickly by rinsing them with cold water, draining them and then tossing the noodles with a little oil or butter to keep them from sticking. Reheat noodles in the microwave or by pouring boiling water over them.
Properly stored packages of our noodles have a shelf life of two years. Storage conditions, such as temperature and humidity, affect product quality. Store noodles in a cool, dry place. If you live in a humid, warm or damp part of the country, seal noodles in heavy plastic food storage bags or containers with tight fitting lids, or store uncooked noodles in the freezer.
Dry (uncooked) noodles should be stored in a cool, dry place and properly sealed. Once the packaging is open, an airtight container, such as a plastic container with a lid or a zipped plastic bag, can be used to preserve the product. Follow the "first-in, first-out" rule: use up packages you`ve had the longest before opening new packages.
Cooked noodles can be stored in the refrigerator or freezer. For best noodle texture, refrigerate or freeze noodles separately from the sauce. To refrigerate or freeze, toss plain cooked noodles with a little oil or butter to keep the noodles from sticking. Then, place them in a tightly covered plastic container or seal noodles in a heavy plastic bag. You may refrigerate noodles up to 3-5 days or freeze them for up to 3 months.
For best results, freeze your favorite recipe before baking. Assemble the noodle recipe in a baking pan as the recipe directs. Do not bake. Cover the pan with freezer wrap or heavy-duty foil, or place the pan in a large heavy plastic bag and seal it. Freeze for up to 2 months.To bake the noodle recipe, thaw the noodle dish overnight in the refrigerator. Remove wrapping. Cover with foil and bake as directed for the minimum bake time; uncover and continue baking until hot.
A breadcrumb sauce adds a surprising flavor and crunch to this noodle recipe. The tender flavor of the pine nuts and parsley accent the buttery breadcrumbs, making this an entertaining dish to repeat for guests.
From noodle preparation and storage to nutrition and ingredients, find answers to your top questions. 
