Ingredients:

Semolina Flour (Milled

Wheat, Niacin, Iron, Thi-

amine Mononitrate, Ri-

boflavin, Folic Acid), Wa-

ter, Artichoke Hearts &

Natural Artichoke Flavor,

Lemon & Natural Lemon

Flavor, Wheat Gluten,

Salt, Spices for Coloring.

Contains: Wheat.

Ingredients:

Semolina Flour (Milled

Wheat, Niacin, Iron, Thi-

amine Mononitrate, Ri-

boflavin, Folic Acid), Wa-

ter, Artichoke Hearts &

Natural Artichoke Flavor,

Lemon & Natural Lemon

Flavor, Wheat Gluten,

Salt, Spices for Coloring.

Contains: Wheat.

INGREDIENTS:

1 lb Artichoke Lemon Tagliatelle, or

any other flavor

4 tbsp olive oil

2-4 cloves garlic, minced

2 tbsp unsalted butter

1 cup broccoli florets

2 tbsp fresh chopped parsley

Black pepper, to taste

Grated Parmesan Cheese

1. Start off by boiling a large pot of salted

water.

2. Heat up olive oil and butter in a saute

pan over medium heat. Once oil is warm,

add the minced garlic and reduce heat to

medium-low. Be sure to keep an eye on

the garlic so it does not burn.

3. Once water is boiling, add pasta. Cook

pasta for 8 -10 minutes, or until al

dente.

4. While pasta is cooking, add black pepper

to the oil mixture and stir slowly.

5. When pasta is down to last 2 minutes of

cooking, add the broccoli to the pasta

water. This will cook the broccoli to al

dente. Drain the noodles and broccoli,

and put it back into the large pot boiled

noodles were in. Take the oil mixture off

the heat and add to the noodles and stir

gently. At this point, add a good amount

of parmesan cheese and half of the pars-

ley. Keep the remainder of the parsley to

garnish.

INGREDIENTS:

1 lb Artichoke Lemon Tagliatelle, or

any other flavor

4 tbsp olive oil

2-4 cloves garlic, minced

2 tbsp unsalted butter

1 cup broccoli florets

2 tbsp fresh chopped parsley

Black pepper, to taste

Grated Parmesan Cheese

1. Start off by boiling a large pot of salted

water.

2. Heat up olive oil and butter in a saute

pan over medium heat. Once oil is warm,

add the minced garlic and reduce heat to

medium-low. Be sure to keep an eye on

the garlic so it does not burn.

3. Once water is boiling, add pasta. Cook

pasta for 8 -10 minutes, or until al

dente.

4. While pasta is cooking, add black pepper

to the oil mixture and stir slowly.

5. When pasta is down to last 2 minutes of

cooking, add the broccoli to the pasta

water. This will cook the broccoli to al

dente. Drain the noodles and broccoli,

and put it back into the large pot boiled

noodles were in. Take the oil mixture off

the heat and add to the noodles and stir

gently. At this point, add a good amount

of parmesan cheese and half of the pars-

ley. Keep the remainder of the parsley to

garnish.

Ingredients:

Durum Semolina Flour

(Milled Wheat, Niacin,

Iron, Thiamine Mono-

nitrate, Riboflavin, Folic

Acid), High-Gluten Flour,

Water, Cocoa, Wheat

Gluten, Organic Coconut

Sugar, Natural Chocolate

Flavor, Powdered Sugar,

Vanilla, Salt, Xanthan

Gum, Coffee. Contains:

Wheat.

Ingredients:

Durum Semolina Flour

(Milled Wheat, Niacin,

Iron, Thiamine Mono-

nitrate, Riboflavin, Folic

Acid), High-Gluten Flour,

Water, Cocoa, Wheat

Gluten, Organic Coconut

Sugar, Natural Chocolate

Flavor, Powdered Sugar,

Vanilla, Salt, Xanthan

Gum, Coffee. Contains:

Wheat.

INGREDIENTS:

1/2 lb. Dark Chocolate Linguine

3 cups raspberries or strawberries,

sliced

Pinch of sugar

Freshly made whipped cream

Vanilla ice cream

Chocolate sauce

1. Cook pasta in 5 quarts of boiling

water until al dente (about 8-10

minutes). Drain well and chill in

the refrigerator.

2. In a small saucepan, add berries

of your choice. Cool on low heat,

smashing the berries with the

back of your spoon to produce a

good mash. Add sugar, if needed.

3. Arrange a small serving of pasta

on a dessert plate and top with

berry sauce and whipped cream.

Add a dollop of slightly thawed

vanilla ice cream to the top of the

chocolate noodles topped with

berry sauce. Top with your favor-

ite chocolate sauce recipe or with

our Bella Sol Chocolate Balsamic.

INGREDIENTS:

1/2 lb. Dark Chocolate Linguine

3 cups raspberries or strawberries,

sliced

Pinch of sugar

Freshly made whipped cream

Vanilla ice cream

Chocolate sauce

1. Cook pasta in 5 quarts of boiling

water until al dente (about 8-10

minutes). Drain well and chill in

the refrigerator.

2. In a small saucepan, add berries

of your choice. Cool on low heat,

smashing the berries with the

back of your spoon to produce a

good mash. Add sugar, if needed.

3. Arrange a small serving of pasta

on a dessert plate and top with

berry sauce and whipped cream.

Add a dollop of slightly thawed

vanilla ice cream to the top of the

chocolate noodles topped with

berry sauce. Top with your favor-

ite chocolate sauce recipe or with

our Bella Sol Chocolate Balsamic.

Ingredients:

Durum Semolina Flour

(Milled Wheat, Niacin,

Iron, Thiamine Mono-

nitrate, Riboflavin, Folic

Acid), High-Gluten Flour,

Water, Cocoa, Wheat

Gluten, Organic Coconut

Sugar, Natural Chocolate

Flavor, Powdered Sugar,

Vanilla, Salt, Xanthan

Gum, Coffee. Contains:

Wheat.

Ingredients:

Durum Semolina Flour

(Milled Wheat, Niacin,

Iron, Thiamine Mono-

nitrate, Riboflavin, Folic

Acid), High-Gluten Flour,

Water, Cocoa, Wheat

Gluten, Organic Coconut

Sugar, Natural Chocolate

Flavor, Powdered Sugar,

Vanilla, Salt, Xanthan

Gum, Coffee. Contains:

Wheat.

INGREDIENTS:

1 lb. Pappardelle’s Lemon Chive An-

gel Hair

1/3 cup unsalted butter

1 tablespoon lemon zest

2/3 cup walnuts, very finely chopped

2 tablespoons cognac*

Salt and freshly ground pepper, to

taste

1. Cook pasta in 6-8 quarts of boiling

salted water until al dente (about

8-10 minutes).

2. Meanwhile, in the top pan of a

double boiler placed over sim-

mering water, melt the butter.

Stir in walnuts, lemon zest and

cognac and keep warm over low

heat (-Or- *Replace cognac with

at least 8 oz. of Pappardelle’s

Marsala Cream Sauce.)

3. Drain pasta, place on a serving

platter, add walnut-butter sauce,

sprinkle with salt and pepper to

taste. Then serve immediately.

INGREDIENTS:

1 lb. Pappardelle’s Lemon Chive An-

gel Hair

1/3 cup unsalted butter

1 tablespoon lemon zest

2/3 cup walnuts, very finely chopped

2 tablespoons cognac*

Salt and freshly ground pepper, to

taste

1. Cook pasta in 6-8 quarts of boiling

salted water until al dente (about

8-10 minutes).

2. Meanwhile, in the top pan of a

double boiler placed over sim-

mering water, melt the butter.

Stir in walnuts, lemon zest and

cognac and keep warm over low

heat (-Or- *Replace cognac with

at least 8 oz. of Pappardelle’s

Marsala Cream Sauce.)

3. Drain pasta, place on a serving

platter, add walnut-butter sauce,

sprinkle with salt and pepper to

taste. Then serve immediately.