Cooking
How to get the best from our products.

Bearing in mind the information contained in the previous chapter, even if the pasta looks intact before dropping it into the pan, to prevent from any breakage during cooking , we recommend the following cooking tips.

Use a large pan
with plenty of water, at least 1.5 l for every 100 g of long or short pasta and for gnocchi and at least 2 l per 100 g of nest pasta.
When water begins to boil
add 5 g of sea salt per litre of water, when it starts to boil rapidly add a teaspoon of oil for shapes when indicated, then drop the pasta or gnocchi into the pan, increasing the heat to compensate for the drop in temperature.
Use
a wooden spoon to stir carefully.
Comply with
the boiling time indicated on the package.
In the following table
remembering that they are only indications (the cooking time is also aff ected by the amount of water used, the amount of chlorine it contains, the intensity of the heat and the altitude), we provide the boiling and resting times as well as serving suggestions for each shape. After the recommended boiling time, switch off the heat and leave the product in the water, with the lid on, stirring delicately every so oft en, until the desired cooking level is reached.

FOR ALL PASTA SHAPES

The use of the same film to package our many diff erent shapes allows us to give general cooking indications and not shape-specifi c indications. To better assist our consumers, on the back of the package, below the barcode, you will find the cooking and resting times, which are also given in the table below. In fact, as explained in the previous chapter, to prevent the starch from escaping into the water during cooking (because it contains no additives or thickeners, our pasta undergoes more stress), simply follow our suggestions.

Boiling time

Resting time

Scarica la tabella con i tempi di cottura

> Download the table with the times
and the recommended cooking condiments

“Pasta is like a living being: it reacts to mechanical and environmental stress”

Conchiglioni

do not stir to prevent from breakage due to their own weight. Suitable for stuffing and baking in the oven. After cooking, cool the shells in cold water, stuff with ricotta and spinach, arrange in one layer in an greased oven dish, cover with sauce, sprinkle with lots of Parmesan cheese and cook like any other oven pasta.

Chitarrina

stir only to check how they are cooking. Ideal served with a light sauce, excellent with fish stock sauces.

Calamari

serve with a fish-based sauce (squid), onions, chopped tomatoes, extra-virgin olive oil, fresh basil and a pinch of salt.

Gnocchi

Stir as soon as they are dropped into the pan, to prevent from sticking to the bottom. They are ready as soon as they fl oat to the top, maximum time two minutes. A quick, simple, nutritious and tasty dish, in particular Perle: serve with peas, prawns or diced bacon, mixed in the pan with a drizzle of extra-virgin olive oil, prepare while the water is coming to the boil.

Tagliatelle

wait a few minutes until the nests open up on their own before stirring delicately. Ideal served with ragout tomato sauce, or, twirl back into their nest shapes and bake in the oven.

Lasagne

drop the sheets in one at a time without crowding the pan, allowing them to cook freely, drain and cool by placing in a large shallow dish of cold water; handle very delicately when assembling the dish.

Cannelloni

cool in the same way as lasagne, stuff as you like and cover with plenty of sauce before baking.

Trofie

pay attention to cooking time for this shape to fi nd the right balance between the very thin ends and the thicker centre (which will consequently be very al dente, a characteristic of this shape).

Cooking How to get the best from our products.