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.

Casarecce pasta made with red lentils and vegan ragù

Sicilian durum wheat fusilloni with Vegetariano sauce, salted ricotta cheese and fresh basil

Sicilian durum wheat spaghetti with Rucola selvaggia pesto (wild rockets) or with Est pesto

Fusilloni Pasta, bronze-drawn, slow-dried, 500g
100% red lentils flour, water

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

Casarecce Pasta made with red lentils, bronze-drawn, slow-dried, 500g
100% red lentils flour, water

Ragù vegano
tomato puree, soya (de-fattened and restructured soya flour), carrots,
onion, celery, vegan white wine Nero d’Avola, extra virgin olive oil,
tomato concentrate, nutmeg, whole sea salt, pepper, sugar

Vegetariano, sugo
tomato pulp, aubergines, peppers, courgettes, green olives, extra virgin olive oil, garlic, whole sea salt, sugar.

Est, pesto
sun-dried tomatoes, extra virgin olive oil, sunflower seed oil, green olives Nocellara dell’Etna, oregano, basil, garlic, chilli.

Rucola selvaggia, pesto
wild rocket, extra virgin olive oil, toasted Avola ALMONDS, Parmesan cheese, sun-dried tomatoes, garlic, lemon juice.

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

Pea

Pea Fusilloni Pasta, bronze-drawn, slow-dried
energy 1340KJ – 318 kcal / total fat 1,8 g of which satured fat 026g / total carbohydrates 42,8 g of which sugars 1,48 g
dietary fiber 19,8 g / proteins 23 g / salt 0,01 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

Casarecce pasta made with red lentils, bronze-drawn, slow-dried
energy 1340KJ – 318 kcal / total fat 1,8 g of which satured fat 026g / total carbohydrates 42,8 g of which sugars 1,48 g
dietary fiber 19,8 g / proteins 23 g / salt 0,01 g

Ragù vegano
energy 454KJ – 104 kcal / total fat 6,4g of which satured fat 0,9g / total carbohydrates 6,3g of which sugars 5,6g
dietary fiber 2,2g / proteins 4,3g / salt 1,3g

Vegetariano, pesto
energy 598KJ – 145 kcal /  total fat 12 g of which satured fat 0,7 g / total carbohydrates 6,9 g of which sugars 4,4 g
dietary fiber 2,3 g /  proteins 1,1 g / salt 0,85 g

Est, pesto
energy 2003KJ – 557 kcal / total fat 52g of which satured fat 6,3g / total carbohydrates 13g of which sugars 11g / proteins 7g / dietary fiber 4,5g
salt 0,26g

Rucola Selvaggia, pesto
energy 2218KJ – 539 kcal / total fat 56 g of which satured fat 5,6g / total carbohydrates 5 g of which sugars 4,3 g
dietary fiber 3 g / proteins 2 g / sodium 0,12 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.