Artisans in tiny Italian towns use the finest durum wheat semolina and rely on centuries-old traditions, such as bronze extruders and long-drying times to make dried pasta you'd think was homemade. What do you get when you combine passionate artisans with local farmers? Perfect pasta made from low-yielding wheat varieties that provide the best flour for pasta. And that's the base for our CESARO™ pastas. If you are looking for high quality gourmet pasta, then it must be produced with 100% durum wheat. Pasta made from durum wheat is rich in carbohydrates, minerals, potassium and phosphorus, and is low in fat.

When it comes to pasta, the secret to success is also in the cooking. Pasta tastes best when it's cooked al dente - - tender, but still firm to the bite. Overcooked pasta is mushy and flavorless. If you have difficulty determining when our CESARO™ pasta has reached the al dente stage, remove one or two noodles from the water about three minutes before the end of the cooking time that's indicated on our package, let cool slightly, then bite in. The pasta should be just tender, but still firm and cooked fully through.

Pasta is flexible in the ways it can be served. You can use it as a main course, as a side dish, or as an appetizer. And it can be served with an innumerable number of sauces and food products. It is a key component of a healthy diet.

A 17.85 ounce package of CESARO™ pasta sells for $4.69, plus shipping and handling costs.