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 saucepan 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.

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

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

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

Nebrodi sugo, 280g
Tomato pulp, sausage, bacon, dried porcini mushrooms, onion, black olives, extra virgin olive oil, whole sea salt, sugar

Ricotta cheese and basil sugo, 280g
Tomato pulp, extra virgin olive oil, ricotta from pasteurised milk, onion, basil, whole sea salt, sugar, chilli pepper

Barocco pesto, 180g
Sun-dried tomatoes, extra virgin olive oil, toasted Almonds from Avola, matured caciocavallo cheese from Ragusa, Cerasuolo di Vittoria wine

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

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

Fusilloni 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

Barocco pesto
energy 2736KJ – 663 kcal / total fat 64 g of which satured fat 8,8g / total carbohydrates 13 g of which sugars 10 g / dietary fiber 4,1g / proteins 6,7 g/  sodium 0,17 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.