How to Cook Fresh Pasta

Servings:  Plain Pasta – 150g fresh pasta/person; Stuffed Pasta – 200g fresh pasta/person

 

DIRECTIONS
MEASUREMENTS

TIPS

1- Use plenty of water in a large pot

- 4 litres of water per 500grams of Fresh Pasta

- Filtered water tastes better

2- Add salt to the water

- ½ tbsp per litre of water

- Sea Salt tastes better

3- Add olive oil only if you are not using the pasta right away

- 1 tsp per litre of water

- Oil helps to prevent the fresh pasta from sticking together

4- Cover the pot and bring to a boil over high heat

 

 

- Covering the pot helps to increase the temperature and reduce the time it takes to boil the water

5- Add Fresh Pasta and stir gently to ensure separation

 

 

- Stirring prevents sticking

- A wooden spoon is better

- Keep pot uncovered

- Keep the cooking water boiling

6- Bring back to a medium boil

- Then wait (use table below)

- Stir occasionally

7- Test the Fresh Pasta

 

- Remove a piece from the pot    and eat it

 

- Fresh Pasta is ready to eat when the texture is to your liking.  Firm Fresh Pasta (al dente) is best

8- Place a large strainer in the sink or over a smaller bowl

 

- If using the sink, empty and clean it to avoid contamination

9- Pour Fresh Pasta into the strainer to drain

 

- Don’t rinse cooked pasta.  If you do, the sauce won’t cling to it.  Rinse pasta or toss with olive oil only if it will be used in a salad or will be set aside or stored for later use.

 

Fresh Plain Pasta      

Minutes

Fresh Stuffed Pasta

Minutes

Angel Hair                         

Cappellini, Spaghetti, Linguini

Fettuccini

Macaroni

Pappardelle

Penne, Rigatoni, Rotini

4

4-5

5

6

5-6

5

Agnolotti (round medallion)

Mezzaluna (half moon)

Ravioli (crab shape)

Ravioli (traditional square)

Tortellini

Tortelloni                                                   

5-7

5-7

5-7

6-7

7-9

7-9

 

*Stuffed pasta requires a gentler boil than plain pasta.

**Frozen Stuffed Pasta should be placed from the freezer directly into the boiling water and requires about 1 to 2 minutes longer to cook.

 

DRIED PASTA takes a minute or two longer to cook than fresh pasta.   Always test.

 

LASAGNE:  For best results, defrost in refrigerator overnight.  Bake at 350F for 15-20 minutes (400gr size), 25-30 minutes (1 kg size) until heated through and top is golden brown.  Let stand for 5-7 minutes to set the cheeses and provide for easier cutting and serving.

 

CANNELLONI:  For best results, defrost in refrigerator overnight.  Place a small amount of pommorolla sauce in the bottom of the pan.  Set in the cannelloni.  Add béchamel sauce to coat and top with more sauce and Parmesan cheese.  Bake at 350F for 15-20 minutes (400g size), 25-30 minutes (1 kg size) until heated through and the top is browned.

 

SAUCES:  For best results, place the frozen sauce in a small sauce pan at low heat and stir occasionally until the sauce is warm. Do not let the sauce boil for too long as it may alter the flavour of the ingredients, especially those sauces that contain fresh herbs (like pesto).