We have ben trusted for generations to ensure that only the finest quality ingredients make it from the field to your family's table. Today, our special flour blend ensures that SKINNER® pasta is...Always Firm * Never Sticky * Simply Delicious. We guarantee it!

Semolina (wheat), Durum Flour (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic Acid.

Cooking Instructions: See more cooking tips at www.skinnerpasta.com. Serving: 4; 1/2 pkg pasta; 3 qt water; 2 tsp salt. 8: full pkg pasta; 5 qt water; 1 tbsp salt. 10 min perfect cook time. Cooking Instructions: 1. Bring water to a rapid boil. To add flavor and flavor and reduce stickiness, add salt (optional). 2. Add pasta 2 to 3 pieces at a time and stir; return to rapid boil. 3. Cook uncovered, stirring occasionally. 4. Drain well. Separate cooked lasagna and lay on wax paper on aluminum foil to keep from sticking. Fill if desired. Make-Ahead Directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 degrees F about 40-50 minutes; frozen lasagna at 350 degrees F about 2 hours or until hopt bubbly. (Times give are approximate).

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