Cooking/ Storage
Long and Short Fresh Pasta - Cooking & Storage
The below pasta cook times are based upon cooking pasta from refrigerator, not freezer. Water volume for cooking is based on 1 pound of pasta. Inlcude olive oil in water when cooking.
COOK FRESH PASTA REFRIGERATED ONLY. IF FROZEN, PLACE IN REFRIGERATOR OVERNIGHT TO THAW BEFORE COOKING.
SHELF LIFE: Refrigerated - 7 days. Frozen - 3 months.
Angel Hair/Capellini, Farfalle, Farfallini
Place 1 pound of pasta in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 2 to 3 minutes or until al dente. Remove from water to a colander with slotted spoon, toss in olive oil and serve.
Spaghetti, Vermicelli
Place 1 pound of pasta in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 3 to 4 minutes or until al dente. Remove from water to a colander with slotted spoon, toss in olive oil and serve.
Linguine, Penne, Bucatini, Rotelle/ Wagon Wheels, Radiatori, Campanelle, Fusilli, Macaroni
Place 1 pound of pasta in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 4 to 5 minutes or until al dente. Remove from water to a colander with slotted spoon, toss in olive oil and serve.
Fettuccine, Pappardelle, Ziti, Rigatoni, Conchiglie Shells, Cavetelli, Mafaldine, Orzo
Place 1 pound of pasta in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 5 to 6 minutes or until al dente. Remove from water to a colander with slotted spoon, toss in olive oil and serve.
Potato Gnocchi
SHELF LIFE: Frozen - 3 months.
Place 1 pound of frozen gnocchi in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 4 to 5 minutes or until al dente. Remove from water to a colander with slotted spoon and serve.
Filled Pasta - Cooking & Storage
The below filled pasta cook times are based upon cooking pasta from freezer. Water volume for cooking is based on 1 pound of pasta.
SHELF LIFE: Frozen - 3 months.
Ravioli, Cappelletti, Tortellini
Place 1 pound frozen pasta in 4 quarts of boiling water, cook at gentle boil (stirring intermittently) for 6 to 8 minutes or until al dente. Remove from water to a colander with slotted spoon, toss in olive oil and serve.
Sauce Storage
All sauces refrigerate for 7 days/ freeze for 3 months and thaw overnight prior to use.