How to cook?
-
Bring a large pot of salted water to boil. Drop in the pasta, give it a stir and gently boil cook the pasta until tender but still a little chewy when bitten(al dente)
-
Filled pasta like Ravioli, Tortelloni takes about 4-5 min to cook depending on how much they have dried.
-
Non filled pasta like Fettuccine , Tagliatelle takes just 1-2 min to cook.
-
Gnocchi also takes just a minute to cook or until they float up.
-
If using frozen pasta, take it directly from freezer to boiling salted water. DO NOT DEFROST/THAW. Frozen pasta takes a minute more to cook. Cover the pot to quickly return the water to a low boil as frozen pasta will cool off the water.
*Pro tip: Keep the water on low boil while cooking filled pasta to avoid breakage and splitting.*
-
If Tossing with a sauce, make sure you cook the pasta only 90% and let rest of the cooking be done in the sauce pan.
-
Using a spider strainer/slotted spoon, drain the pasta and transfer directly into the heated sauce pan. Gently toss and stir until pasta and sauce become one thing, adding a little pasta water to emulsify making it even creamier. Serve with lots of grated parmesan.
-
You can also toss the pasta with melted butter/brown butter, garlic/fried sage/roasted chopped nuts and finish up with grated parmesan. Options are endless. Either way makes up for a delicious Italian meal.
How to store?
-
Refrigerate the pasta for upto 1 day from the date mentioned on the box. If you're not going to eat by the next day, we recommend freezing the pasta.
-
Fresh pasta freeze beautifully and keep the texture and taste of the pasta intact. These can be kept in freezer for upto 1 week.
-
To freeze the pasta, arrange them on a tray/plate in one layer making sure they do not stick to each other and keep it in freezer. Once solid frozen(30-40 min), transfer to a zip-lock and put back in the freezer.
-
Our sauces can also be kept in freezer to for upto 1 month. Simply transfer the sauce to a zip-lock bag and defrost them in the fridge before using.