We recommend following the instructions below for best results and please refer to the table at the bottom of the page for suggested cooking and reheating times. A wide pot is recommended for cooking pastas, as it allows the pasta to move around which prevents sticking.
Properly cooked pasta should be firm and a little resilient to being bitten through – the classic Italian term for this is “al dente“. It should not taste raw or doughy. If the pasta is over-cooked it will become soggy, weak textured and tasteless. If you do have leftovers they can be stored in an air-tight container in the refrigerator for up to 2 days after cooking. Note: Please make sure you have everything ready to serve your pasta meals as soon as they are ready. For example you should start reheating your desired sauce before you add the pasta to the boiling water to ensure it is heated sufficiently and ready to immediately use with the cooked pasta. Customers can use more than 6 quarts of water to cook the frozen pastas, some experts even say the more water the better!. We also recommend using a coarse Kosher salt.
Total cooking times will vary, as the time starts when the water comes back to a boil after adding the frozen pasta.
Recommended Cooking Instructions
Place at least 4-6 quarts of water in a wide mouth pot and bring to a full boil. Once boiling, add 2-3 tablespoons of salt to the water and allow to fully dissolve. Place the frozen pasta in the boiling water and gently stir with a spoon to help prevent sticking. After cooking is finished remove the pasta from the pot using a spoon. We recommend using a wire mesh spoon or a slotted spoon to drain as much water from the pasta as possible. We do not recommend draining with a colander but if that is all you have then please remember to always pour the pot of hot water away from you as you pour the contents into the colander to prevent scolding. Place the cooked pasta into the reheated sauce you have chosen and gently mix to cover the pasta with the sauce. Serve immediately.
Place at least 4-6 quarts of water in a wide mouth pot and bring to a full boil. Once boiling, add 2-3 tablespoons of salt to the water and allow to fully dissolve. Carefully place approximately half of the frozen gnocchi into the boiling water. Gently stir with a large spoon immediately after adding to the water to help prevent sticking. Cook until the gnocchi all float on the surface of the water, which should take only 3-4 minutes. After cooking is finished remove the gnocchi from the pot using a wire-mesh or slotted spoon. We do not recommend draining gnocchi with a colander. Place the cooked gnocchi into the reheated sauce you have chosen and gently mix to cover the gnocchi with the sauce. Serve immediately.
Place at least 4-6 quarts of water in a wide mouth pot and bring to a full boil. Once boiling, add 2-3 tablespoons of salt to the water and allow to fully dissolve. Carefully place approximately half of the frozen ravioli into the boiling water. Gently stir with a large spoon immediately after adding to the water to help prevent sticking. After cooking is finished remove the ravioli from the pot using a wire-mesh or slotted spoon. We do not recommend draining ravioli with a colander. Place the cooked ravioli into the reheated sauce you have chosen and gently mix to cover the ravioli with the sauce. Serve immediately.
Pre-cooked Pasta Instructions
We also make other filled pastas Cannelloni and Crespelle that are provided to the customer frozen but are pre-cooked so only require reheating prior to serving and these pre-cooked pastas come with sauce.
Cannelloni and Crespelle: Pre-heat an oven to 375F. Remove the frozen cannelloni from the freezer, remove the plastic lid and discard it. Cover the tray with aluminum foil and gently crimp around the tray. Place the covered tray in the oven, preferably on a baking sheet to catch any spills. Cook for 20 – 30 minutes until the internal temperature reaches 165F. Remove from the oven and let rest for 10-15 minutes before serving. Customers can also use additional sauce if they prefer.
