10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the sauce pan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. We suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

Sicilian durum wheat paccheri with Ragù di Tonno

Sicilian durum wheat spaghetti with Nero Mare sauce

Sicilian durum wheat linguine with Ragù di Pesce Spada

Sicilian durum wheat spaghetti with Lachea sauce

Paccheri Pasta, bronze-drawn, slow-dried, 500g
Sicilian durum wheat semolina, water

Spaghetti Pasta, bronze-drawn, slow-dried, 500g
Sicilian durum wheat semolina, water

Linguine Pasta, bronze-drawn, slow-dried, 500g
Sicilian durum wheat semolina, water

Nero Mare, sugo
cuttlefish, black cuttlefish, tomato paste, white Etna doc wine, extra virgin olive oil, onion, whole sea salt, sugar.

Ragù di tonno
Tuna 27%, tomato sauce 48%, onion, olive oil, sultanas, pine nuts, salt, mint, black pepper.

Ragù di pesce spada

La Mora, organic extra virgin olive oil, 500ml
organic olives, Moresca (20%) and Nocellara del Belice (20%) varieties

Paccheri Pasta, bronze-drawn, slow-dried
energy 1515KJ – 362 kcal /total fat 1 g of which satured fat 0,1 g / total carbohydrates 75 g of which sugars 1,8 g / dietary fiber 3,5 g / proteins 11,5 g / salt 0,002 g

Spaghetti Pasta, bronze-drawn, slow-dried
energy 1515KJ – 362 kcal / total fat 1 g of which satured fat 0,1 g / total carbohydrates 75 g of which sugars 1,8 g / dietary fiber 3,5 g / proteins 11,5 g / salt 0,002 g

Linguine Pasta, bronze-drawn, slow-dried
energy 1515KJ – 362 kcal / total fat 1 g of which satured fat 0,1 g / total carbohydrates 75 g of which sugars 1,8 g/ dietary fiber 3,5 g / proteins 11,5 g / salt 0,002 g

Ragù di tonno
energy 442KJ – 102 kcal / total fat 46,8 g of which satured fat 1 g /  total carbohydrates 6,3 g of which sugars 1,8 g / dietary fiber 2,6g
proteins 4,8 g / salt 0,7 g

Ragù di pesce spada
energy 442KJ – 102 kcal / total fat 46,8 g of which satured fat 1 g / total carbohydrates 6,3 g of which sugars 1,8 g / dietary fiber 2,6g
proteins 4,8 g / salt 0,7 g

La Mora extra vergin olive oil, 500ml
energy 3700KJ – 900 kcal / total fat 6,8 0% – satured fat 10,2 % / total carbohydrates 0,2 % of which sugars 0 % / dietary fiber 0 % / proteins 0% / vitamin E 138 mg / calcium 1,28 mg / iron 009 mg

Store in a cool, dry place away from heat sources

After opening store in the fridge and consume within 3 days.