Central American product made in Guatemala.

Semolina, Water, Thiamin, Folic Acid, Niacin, Riboflavin, Iron.

Cooking: 1. In a large saucepan, for every 7.05 oz of pasta, bring four quarts of water and one tablespoon of salt per quart (optional to personal preference) to a full, rolling boil. 2. Gradually add pasta, so boiling does not stop. 3. Boil uncovered, for a suggested time of 8-10 minutes, stirring pasta occasionally. 4. Remove a few pieces and taste about two minutes before the suggested cooking time. When the pasta is al dente or softer to personal taste turn the heat off and drain. 5. Prepare as desire and enjoy! Store product in a dry place, where it is not exposed to direct sunlight or source of heat, with no strong odors, and away from basic grains. Before you prepare food wash your hands and cook with drinkable water. Suggested cooking time: 8-10 minutes.