TAGLIOLINI & LINGUINE

STORAGE

Refrigerate up to 7 days. Do not freeze.

COOKING INSTRUCTIONS

1. Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of
water for every pound of it.
2. Salt the water with at least a tablespoon—more is fine
The salty water adds flavor to the pasta.
3. Add pasta
Pour pasta into boiling water.
4. Stir the pasta
As the pasta starts to cook, stir it well with the tongs so it doesn’t
stick to each other (or the pot).
5. Test the pasta by tasting it
Linguine and tagliolini are ready in 3 minutes, but always taste
pasta before draining to make sure the texture is right. Pasta
cooked properly should be al dente—a little chewy.
6. Drain the pasta
Drain cooked pasta well in a colander.
7. Serve with the sauce
Add sauce right away in a pan and sautée the pasta for 1 minute.
8. Ready to enjoy
Add cheese or “pan grattato” to your dish and enjoy it!

RAVIOLI & GNOCCHI

STORAGE

Refrigerate up to 3 days. Can be frozen in a resealable bag.

COOKING INSTRUCTIONS

1. Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of
water for every pound of it.
2. Salt the water with at least a tablespoon—more is fine
The salty water adds flavor to the pasta.
3. Add pasta
Pour pasta into boiling water.
4. Stir the pasta
As the pasta starts to cook, stir it well with the tongs so it doesn’t
stick to each other (or the pot).
5. Test the pasta by tasting it
Ravioli and gnocchi are ready in 5 minutes, but always taste pasta
before draining to make sure the texture is right. Pasta cooked
properly should be al dente—a little chewy.
6. Drain the pasta
Drain cooked pasta well in a colander.
7. Serve with the sauce
Add sauce right away in a pan and sautée the pasta for 1 minute.
8. Ready to enjoy
Add cheese or “pan grattato” to your dish and enjoy it!

LASAGNA

STORAGE

Can be refrigerated up to 3 days or frozen up to 3 months.

COOKING INSTRUCTIONS

1. Preheat oven to 400F.

2. Remove plastic top

3. Cook for 20 - 25 minutes