Heartland FAQs

From pasta preparation and storage to nutrition and ingredients, find answers to your top questions.

Select from the following categories to get started.

• Allergens »
  • Does your pasta contain peanuts/nuts/tree nuts/milk/soy/fish/shellfish?
    • Our packages include an accurate listing of the ingredients in our products. If an allergen is present in the product it is declared in the ingredient statement. We do not use peanuts/nuts/treenuts/milk/soy/fish or shellfish in our pasta plants.
  • Does your pasta contain sulfites?
    • No, our pasta products do not contain sulfites.
  • Is your gluten free pasta produced in a wheat free facility?
    • We follow the proposed rule in the Federal Register (72 FR 7295) that tests for gluten at the 20ppm level. While we do not have dedicated equipment for our Gluten Free Pasta, we have a very detailed protocol in place to prevent cross contamination to ensure safety for consumption. The gluten level of the product is verified to ensure that it does not exceed 20 parts per million. To learn more about our gluten free cleaning procedures, read our Manufacturing Process.
• Certification »
  • Are your pasta products Kosher?
    • All of our products are available Kosher. Look for the Kosher symbol   on the package.
• Date Code »
  • How can the date code be deciphered?
    • Our date code is set up in one of two format options:
      
      1. The date code is set in a MMDDYY format. The first two numbers represent the month, the next two represent the date and the last two represent the year.
      
      2. The date code is set in DD MMM YYYY format. The first two numbers represent the date, the next three alphabetic letters are representative of the month and the last four numbers represent the year. In both cases, the letter and number following the date code represent the shift and manufacturing facility in which the product was made.
  • Does your pasta expire on the "Best By" or "Best Before" date, or is it still good?
    • We recommend that products be consumed by the "Best By" or "Best Before" date to guarantee freshness.
• Ingredients »
  • What is durum wheat?
    • Durum wheat is the hardest of all wheat varieties.  It also has a high protein content, strong gluten strength and is yellow in color making it ideal for pasta production.
  • Where does the durum wheat used to make your pasta come from?
    • The durum wheat used to make our pasta is grown in North America.
  • Is the wheat genetically modified (GMO)?
    • The Durum Wheat Semolina and Durum Flour used in our pasta are not derived from crops that have been genetically modified.
  • What is the difference between whole wheat and whole grain pasta?
    • For a product to be called "whole wheat,” the grain component must be 100% whole wheat, meaning no refined semolina or flour is used. Products can be called “whole grain” if they are made from at least 51% whole wheat or other whole grains; the remaining portion may be refined grains or other ingredients. A product can be 100% whole wheat and 100% whole grain.
  • What is semolina?
    • Semolina is a coarse granular product that is made from durum wheat. Yellow in color, it is used to make the finest pasta.
  • Are your products produced using bleached white flour or bromated flour?
    • The flour used to make our pasta is neither bleached nor bromated.
  • Why are some pasta products labeled "enriched"?
    • The vitamins in Enriched Macaroni Products are added to replace some of the vitamins and minerals that are lost during the process of milling semolina. Enriched Macaroni Products are defined by the FDA.
  • Do all of your pasta products contain gluten?
    • No, we do have a Gluten Free Pasta. Perfect for those with gluten intolerances or those choosing a gluten-free lifestyle for other health reasons.
• Nutrition »
  • What is the Glycemic Index of your pasta?
    • We currently do not test our products for Glycemic Index. The Glycemic Research Institute lists pasta at a low Glycemic Index of 55. For more information, read our article on Glycemic Index or visit www.glycemic.com.
  • What is the potassium content of your noodles?
    • The potassium content of our noodles is 170 mg per 2 oz serving of pasta.
  • What is the potassium content of plain enriched pasta?
    • The potassium content of enriched macaroni products is 105 mg per 2 oz serving.
• Preparation »
  • What is the serving size for pasta?
    • The government standard serving size for pasta is 2 oz/56 g of dry pasta.
  • Do the serving size and nutritional information listed on the package pertain to dry or cooked pasta?
    • The serving size and nutritional information printed on the package are for dry pasta.
  • Is the measurement of dry vs. cooked pasta different?
    • Yes, the measurement of dry cooked pasta is different than that of cooked pasta. View our conversion table detailing measurements of dry and cooked pasta for common shapes.
  • Is the cook time of each pasta shape different?
    • Each pasta shape has a recommended cooking time for best results. See our list of common pasta shapes and their respective cook times.
  • What is the best way to cook pasta?
    • In a large pot, boil 4-6 quarts of water per pound of pasta. Adding salt is optional. When the water is at a rolling boil, gradually add pasta, stirring to separate. Boil uncovered, stirring occasionally until desired tenderness. Drain immediately.
  • Do you have microwave cooking instructions for your pasta?
    • At this time, we have not developed microwave cooking instructions for our pasta. Cooking instructions have been developed for stove top, because pasta performs best when prepared on a stove top.
  • What is the best way to reheat cooked pasta?
    • You may reheat pasta in the microwave or by dipping it into a pot of boiling water with a metal strainer.
  • What are the cooking instructions for baking a frozen lasagna?
    • Thaw lasagna overnight in the refrigerator. Remove wrapping. Cover with foil and bake as directed for the minimum bake time; uncover and continue baking until hot and bubbly. Sprinkle with mozzarella cheese and bake an additional 10 minutes.
  • Can the No Boil Lasagna recipe be made in advance and stored before baking?
    • Yes, the No Boil Lasagna recipe can be made in advance and stored before baking in either the refrigerator or freezer. If the lasagna is stored in the refrigerator, we recommended baking the lasagna within 24 hours due to food borne illnesses. Be sure to defrost the lasagna in the refrigerator for 24 hours prior to baking.
  • Can any lasagna be used in the No Boil Lasagna recipe?
    • Yes, any lasagna can be used in the No Boil recipe. It is the actual recipe that makes the lasagna a No Boil lasagna, as it contains more liquid than traditional lasagna recipes.
  • Can pasta be added to soup without cooking the pasta first?
    • Pasta can be added to soup without cooking the pasta first. However, if cooking the pasta in the broth, be sure to start with extra broth.
  • What can be done to prevent pasta from sticking after it is cooked?
    • If pasta must be held before serving, cool it quickly by rinsing the pasta with cold water, draining it and then tossing the pasta with a small amount of oil or butter to keep it from sticking. Reheat pasta in the microwave or by pouring boiling water over it.
• Storage »
  • What is the shelf life of pasta?
    • Properly stored packages of our pasta have a shelf life of two years. Storage conditions, such as temperature and humidity, affect product quality. Store pasta in a cool, dry place. If you live in a humid, warm or damp part of the country, seal pasta in heavy plastic food storage bags or containers with tight fitting lids, or store uncooked pasta in the freezer.
  • How should dry pasta be stored?
    • Dry (uncooked) pasta should be stored in a cool, dry place, and it should be properly sealed. Once the packaging is open, an airtight container, such as a plastic container with a lid or a zipped plastic bag, can be used to preserve the product. Follow the "first-in, first-out" rule: use up packages you've had the longest before opening new packages.
  • How should cooked pasta be stored?
    • Cooked pasta can be stored in the refrigerator or freezer. For best pasta texture, refrigerate or freeze pasta separately from the sauce. To refrigerate or freeze, toss plain cooked pasta with a little oil or butter to keep the pasta from sticking. Then, place it in a tightly covered plastic container or seal it in a heavy plastic bag. You may refrigerate pasta up to 3-5 days or freeze it for up to 3 months.
  • Can a prepared pasta dish be frozen?
    • For best results, freeze your favorite recipe before baking.