What’s Inside

• Organic semolina & 00 flour blend
• Fresh whole eggs
• Authentic saffron threads
• Cold-pressed olive oil
• Sea salt
• No artificial colors or additives

How to Cook

Bring a large pot of well-salted water to a gentle boil. Cook for 2–3 minutes until just al dente — fresh pasta cooks much faster than dried. Drain and finish in the pan with your sauce. Saffron’s delicate floral aroma blooms beautifully with heat, so serve immediately for the fullest flavor and the most vivid golden color.

Storage & Freshness

Best enjoyed the day of purchase to preserve saffron’s distinctive aroma and the pasta’s vibrant hue. Refrigerate for up to 2 days — store loosely covered to prevent sticking. To freeze: dust with semolina, lay flat on a tray until firm, then transfer to a sealed bag. Cook from frozen, adding 1–2 extra minutes.