I love Italian

Did up some pasta last night with very authentic tagliatelle. Here are the cooking instructions (and I'm being very careful to preserve the authentic spelling):

Councils for one good baking:
To carry to boiling salt water (1 litre of water in 100 gr of pasta), therefore to pour and cook second the established times. Like this Laporta's pasta exspresses the maximum of the taste, of the goodness leaving unchanged all its characteristics.

(The French isn't a great deal better.)