How to Prepare and Store:
Ten Tips :
Fresh Pasta is cooked differently to dry pasta. Since it is a delicate product, for perfect pasta, attention must be taken to everything from the water to pasta ratio, to the time between draining and saucing. Here a some tips:
1. Always cook pasta in a large pot, preferably tall and deep rather than wide and shallow, specially for long strands.
2. Use a generous amount of water; we recommend 4 litres(or about a gallon) of water per pound of pasta so that it can swim freely in the pot.
3. Salt the water with a good handful of sea salt; this is really your chance to season the pasta itself (and not only the sauce), bringing out the flavour of the pasta.
4. Never rinse cooked pasta; the starch on the surface contributes flavour and helps the sauce to adhere.
5. Always reserve a quarter cup or so of the pasta cooking water to add to the sauce. This both loosens the sauce so it can coat the pasta, and contributes starch that helps it cling better.
6. Don't add olive oil to the pasta cooking water. It is an old wive's tale that this will keep it from sticking as it cooks; pasta clumps together when it is not cooked in sufficient water.
7. Don't coat drained pasta with olive oil to keep it from sticking; this will prevent the sauce from clinging to the pasta, causing it to end up in a pool at the bottom of your serving dish.
8. Cook the pasta just to al dente and no longer.
9. Don't let the pasta cool. You can marry with sauce in pan, and for cream sauces, have warm plates. Enjoy while hot!
How to cook?
Fill a large saucepan of boiling salted water. Use 4 litres (or 1 gallon)of water per pound of pasta. There is no need to add oil to the water. Add about a heaping tablespoon of salt, stir.
Add the pasta and stir once gently. Bring back to boil.
Take out pasta just before you think is perfectly cooked. Pour into colander and with care jiggle to remove excess liquid. Quickly marry with sauce, to avoid sticking.
Simmering times
2- 4 minutes (start checking at two!!!)
2-3 minutes (with egg)
3-4 (Vegan)
Vegan Long Pasta 2-3 minutes
How to store and preserve?
Since, we use the freshest ingredients and follow traditional methods of production, we have special reccomendations on storage. The pasta is made in the morning of delivery, thus it is a fresh as it can be. We recommend using it "as is" within 5 days of purchase. Each container has a "use by or freeze by" date, so if that date is reached, and you don't have a chance to use it that day, freeze it in the same container or in a ziploc bag in the freezer. You will have about a month to use it. Frozen pasta, if managed properly, will taste like just fresh. Just make sure that when cooking, do not defrost, place directly in boling water and it will separate by itself during cooking.
Recipe suggestions:
For recipe ideas and creative experiments check our blog . Also to see a growing list of recipes, added by us or sent by our customers click here.
Got More Questions? No problem. Just, contact me; I'll be happy to help!
