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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. 

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.