When you first bite into this pasta, you get a subtle hint of yellow mustard that is quickly followed by an uplifting punch of spicy coarse ground Dijon. It is nothing short of excellent.
- Stone Ground Coarse Mustard Penne with Beer-Braised Cabbage & Brats
- To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt, Citric Acid, Sulphur Dioxide), Water, Mustard, Wheat Gluten, Salt, Vinegar, Pepper, Spices for Coloring.