Question 1

Does this pasta stay soft after refrigerated?  Making cold pasta salad and others harden, taste terrible and grainy next day.

Accepted Answer

> have used it for salads and it tastes fine.  I have also frozen excess that I didn't put in the salad.  After freezing it in a sandwich bag, I'll thaw in micro with a little water and sauce or chicken and cheese.  Makes a nice quick meal.

Question 2

It appears the directions are written in Italian. Can anyone share the directions to cook this particular pasta?

Accepted Answer

This pasta cooks just like any other; the instructions are in several languages (including English) (see 2nd photo). They put how many minutes to cook on the back (3rd photo) (or sometimes on the front). note: the photo of this box says cook 6-7 minutes; the boxes I have say 5-6 minutes…so basically, cook to your al dente.

Question 3

What is the full ingredience list? Are these vegan?

Accepted Answer

Ingredients: Corn Flour and Emulsifier.

It doesn't say what the emulsifier is.

Question 4

Are there eggs or dairy in this pasta or in the factory that produces this pasta?

Accepted Answer

I can’t fully answer the question. The ingredients on the box are corn flour, emulsifier ( mono and diglicerides of fatty acids of vegetable origin) and that’s it. It is specifically formulated for those with celiac disease and classical celiac patients do not usually have problems with eggs or dairy products. One web site says the pasta is egg and dairy free but I can’t find out about their facility. Molina di Ferro doesn’t seem to have an English language web site. All that said, we ( with gluten intolerance, who can eat eggs and dairy) really like this corn pasta because of its taste which is comparable to conventional pasta and superior, in our opinion , to most other non- gluten containing pastas. It also has a nice texture. We particularly like the “anellini” in soup. Perhaps you can get an Italian speaker to research this for you.

Italian Anellini Pastina [Gluten-Free], (4)- 8.8 oz. Pkgs

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