Corn Flour (70%), Rice Flour (30%).
Cooking: 1. Bring 4 quarts of water to a rolling boil. 2. Add approx. 1 tbsp. salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for 7 minutes, until al dente. 6. Drain (never rinse) and immediately toss with desired source in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve.
Serving size (in container): 2 oz dry (6)