Pasta (138)

Chef Boyardee Beef Ravioli, 15 Ounce, $2.49

Beef Ravioli

Chef Boyardee Beefaroni, 15 Ounce, $2.49

Beefaroni

Chef Boyardee Beefaroni, 7.5 Ounce, $1.99

Beefaroni

Chef Boyardee Lasagna, 15 Ounce, $2.49

Lasagna

Chef Boyardee Mac & Cheese, 7.5 Ounce, $1.99

No artificial dyes (Colored with turmeric and paprika). No artificial preservatives. Quality ingredients since 1924.

Chef Boyardee Pasta & Meatballs, ABC's & 123's, Mini, 15 Ounce, $2.49

No artificial preservatives (see ingredients used to preserve quality). No artificial colors. Quality ingredients since 1924. In 1924, Chef Hector Boiardi's (Boyardee) restaurant was so popular he began bottling his signature sauce in jars for his customers to take home. Today, Chef Boyardee maintains its quality by using ingredients such as vine ripened California tomatoes and wholesome pasta.

Chef Boyardee Ravioli, Beef, 7.5 Ounce, $1.99

No artificial colors. No preservatives. Quality ingredients since 1924.

Chef Boyardee Ravioli, Mini, 15 Ounce, $2.49

Beef ravioli in pasta sauce. In 1924, Chef Hector Boiardi's (Boyardee) restaurant was so popular he began bottling his signature sauce in jars for his customers to take home. Today, Chef Boyardee maintains its quality by using ingredients such as vine ripened California tomatoes and wholesome pasta.

Chef Boyardee Spaghetti & Meatballs, 14.5 Ounce, $2.49

Spaghetti & Meatballs

Chef Boyardee Spaghetti & Meatballs, 7.5 Ounce, $1.99

Spaghetti & Meatballs

De Cecco Angel Hair, No. 9, Slow Dried, 1 Pound, $2.79

Enriched macaroni product. From father to son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a superior quality pasta. (1) Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. (2) The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. (3) Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. (4) Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked.

De Cecco Cavatappi, No. 87, Slow Dried, 1 Pound, $2.79

Cooking time 8 min. Dried for 9 hours certified. For a superior quality pasta. From father to son. The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. The quality of our pasta is certified. Filled at least up to this line. Disclaimer: Product solf by weight, not by volume. EPD: Environmental product declaration registration number: S-P-00282. De Cecco respeects the environment from start to finish.

De Cecco Egg Noodles, Pappardelle No. 101, Enriched, 8.8 Ounce, $3.99

From Father to Son: Since 1886, we have maintained an important responsibility: Carrying on over 130 years of tradition in making high quality pasta, to bring the pleasure of authentic Italian cuisine to dining tables around the world. The quality of our pasta is certified. 1: Slow Drying: It was in 1889, as recorded in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for 'Slow drying' at a low temperature. We still use the same method today to better preserve the flavors and aromas of wheat and the natural color of our semolina in order to guarantee a superior quality egg pasta. 2: Coarse Ground Semolina; We only make pasta with 'coarse ground' semolina to maintain the integrity of the gluten and guarantee a pasta that is always 'al dente'. 3: Cage Free Eggs: We use cage free egss and we knead them with the semolina to ensure consistency when cooking the pasta and a good share of protein. 4: Coarse Bronze-Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.

De Cecco Elbows, No. 81, Slow Dried, 1 Pound, $2.79

Cooking time 5 min. Dried for 9 hours certified. For a superior-quality pasta. From father to son.The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. The quality of our pasta is certified. Filled at least up to this line. Disclaimer: Product sold by weight, not by volume. EPD: Environmental Product Declaration registration number: S-P-00282.

De Cecco Fusilli Bucati, No. 98, 16 Ounce, $2.79

Cooking time: 12 min. Enriched Macaroni Product. What De Cecco Promises: Since 1887, the De Cecco name and peasant girl trademark have been internationally recognized guarantees of traditionally made, excellent quality pasta. The uninitiated may wonder why pasta connoisseurs demand our traditional blue pack, and perhaps, even De Cecco old-timers, are unaware of the century-old traditions behind their delicious pasta dishes! Wheat from De Cecco family mill comes from the world's best wheat crops and gives our pasta its excellent aroma and nutritional quality. Handmade bronze dies, used in the majority of our manufacturing processes, give our pasta a course, and sauce-absorbing surface. Also, De Cecco means al dente - it keeps its shape and consistency when cooked. thanks to a family-patented drying process which preserves the protein of our choice wheats. Traditions like these have gained De Cecco a unique, gourmet reputation among the world's pastas. Versatile, simple to prepare, and best of all, reliable, De Cecco pasta guarantees first class results every time. Buon appetito! Product of Italy.

De Cecco Linguine, No. 7, with Spinach, 1 Each, $2.79

Enriched spinach macaroni product. The first certified pasta. Cooking Time: 12 min. Al Dente: 10 min. Traditional processing method: coarse bronze drawing; slow drying at low temperatures. www.dececcousa.com. Our quality is an inherited passion. Certified. De Cecco's is the first certified pasta for the distinctive quality of many parameters such as: the selection of the best durum wheat which guarantees a greater firmness of the pasta whilst cooking; use of high particle size to preserve the wholeness of the gluten; kneaded with cold water (under 15 degrees C), that assures a sweeter taste and a better firmness during cooking; coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. For additional delicious recipes please visit us at www.dececcousa.com. De Cecco is a SA8000 certified company. Made in Italy.

De Cecco Mezzi Rigatoni, No. 26, 16 Ounce, $2.79

The first pasta certified for the distinctive quality of many parameters. Enriched Macaroni Product. High protein quality (gluten index above 70) to ensure the perfect firmness of pasta during cooking; Use of high particle size (40% with diameter above 400 microns), to preserve the wholeness of the gluten; Kneaded with cold water (under 15 degrees C), that assures a sweeter taste and a better firmness during cooking; Coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. Cooking time 14 min. Product of Italy.

De Cecco Orecchiette, Slow Dried, No. 91, 1 Pound, $2.79

Cooking time 11 min. Al dente 9 min. For a superior quality pasta. Coarse-grain semolina. Cold mountain water. Bronze drawn texture. From Father to Son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. Metodo de Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. Disclaimer: Product sold by weight not by volume. EPD: Environmental Product Declaration registration number: S-P-00282.

De Cecco Pasta, No. 7, Slow Dried, 1 Pound, $2.79

Mugnai dal 1831. Cooking time 12 min. Dried for 18 hours certified. For a superior-quality pasta. From father to son. The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 2. The best durum wheats we select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an "al dente" pasta with an intense taste to savor. 3. Coarse-grain semolina we use only "coarse"-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente". 4. Cold Majella Mountain water we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse texture we craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. EPD: Environmental Product Declaration registration number: S-P-00282. De Cecco respects the environment from start to finish.

De Cecco Pasta, Rigatoni No. 24, 1 Pound, $2.79

Slow dried. Cooking time 14 min. Al dente 12 min. Dried for 9 hours certified. For a superior quality pasta. From father to son. The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. Filled at least up to this line. Disclaimer: Product sold by weight, not by volume. EPD: Environmental Product Declaration. Registration Number: S-P-00282.

De Cecco Penne Rigate, No. 41, Slow Dried, 1 Pound, $2.79

Cooking time 12 min. Al dente 10 min. Dried for 9 hours certified. For a superior quality pasta. From father to son. The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a superior quality pasta. 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. Filled at least up to this line. Disclaimer: Product sold by weight, not by volume. EPD: Environmental Product Declaration registration number: S-P-00282.

De Cecco Potato Gnocchi, No. 401, 17.5 Ounce, $2.99

Ready in 2 min. 4 servings.

De Cecco Rigatoni Napoletani, No. 124, 1 Each, $3.99

Rigatoni Napoletani, No. 124

De Cecco Rotelle, No. 54, 1 Each, $2.79

Enriched macaroni product. Cooking time 12 min. Al dente 10 min. Our traditional recipe for over 130 years. From father to son. Since 1886, we have maintained an important responsibility: carrying on over 130 years of tradition in making high quality pasta, to bring the pleasure of authentic Italian cuisine to dining tables around the world. Traditional production method that has remained true to our family recipe for more than 130 years. 1. Since 1886 we select the best durum wheat produced in Italy and in the rest of the world to guarantee a pasta with unique qualities and superior cooking performance. 2. Before being milled, our durum wheat must pass strict quality controls in our quality assurance laboratories. 3. We use coarse durum wheat semolina to preserve the gluten integrity and obtain a signature pasta with a distinctive taste. 4. We knead the semolina with cool water at a temperature of less than 59 degrees F to ensure our pasta maintains its firmness after cooking. 5. We use bronze drawplate to create a rough surface on the pasta to better retain sauce. 6. We dry our pasta slowly at low temperature to preserve the flavor of our wheat. Discover the best recipes for a perfect Italian paste. www.dececco.com. Made in Italy.

De Cecco Shells, No. 50, 1 Each, $2.79

Shells, No. 50

De Cecco Spaghetti, No. 12, Slow Dried, 1 Pound, $2.79

Cooking time 12 min. Slow dried for a superior quality pasta. Dried for 18 hours certified. From Father to Son: The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta. 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. The Best Durum Wheats: We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops an al dente pasta with an intense taste to savor. 3. Coarse-Grain Semolina: We use only coarse-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 4. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 5. Coarse Texture: We craft our pasta with coarse drawplates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. EPD: Environmental Product Declaration. Registration Number: S-P-00282. De Cecco respects the environment from start to finish.

De Cecco Spaghetti, Squared, No. 413, 1 Pound, $2.79

Cooking time 13 min. Al dente 11 min. Dried for 18 hours certified. For a superior quality pasta. Slow dried. Coarse-grain semolina. Cold mountain water. Bronze-drawn texture. From father to son: Since 1886 we have held the important responsibility of conserving the tradition of quality pasta without compromise, using the same processing methods that were established 130 years ago. This allows us to bring the genuine pleasure of Italian cuisine to tables all over the world. Metodo De Cecco: 1. Slow Drying: It was 1889, as recorded in the Treccani Encyclopaedia, when Filippo Giovanni De Cecco invented the first low-temperature slow-drying system. We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. 2. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. 3. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 degrees F ensuring perfect firmness when cooked. 4. Bronze-Drawn Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce. The quality of our pasta is certified. EPD: Environmental Product Declaration. Registration number: S-P-00282. De Cecco respects the environment from start to finish. Certified Product DNV-GL STP-CE-PC-AGRO 38. De Cecco quality is an inherited passion.

De Cecco Zita Cut, No. 118, 1 Pound, $2.79

Enriched macaroni product. The first certified pasta. Cooking Time: 11 min. Al Dente: 9 min. Traditional processing method: coarse bronze drawing; slow drying at low temperatures. Our quality is an inherited passion. Certified. De Cecco's is the first certified pasta for the distinctive quality of many parameters such as: the selection of the best durum wheat which guarantees a greater firmness of the pasta whilst cooking; use of high particle size to preserve the wholeness of the gluten; kneaded with cold water (under 15 degrees C), that assures a sweeter taste and a better firmness during cooking; coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces. For additional delicious recipes please visit us at www.dececcousa.com. EPD: Environmental Product Declaration. Registration Number: S-P-00282. De Cecco respects the environment from start to finish. De Cecco is a SA8000 certified company. Made in Italy.

Dreamfields Pasta, Linguine, 13.25 Ounce, $2.89

Pasta, Linguine

Dreamfields Pasta, Spaghetti, 13.25 Ounce, $2.89

Pasta, Spaghetti