Pasta Casareccia

Fresh pasta is not cooked in the same manner as the dried pasta you purchase at the grocery store. We've included a chart below with specific instructions to follow for each of the different kinds of pasta we make. All of our pastas are made fresh daily with 100% durum semolina. 

Fresh Pasta (150g portion)	Minutes	Instructions (cook in salted boiling water)
Fettucini, Capellini, Tagliatelle	2	Make sure to loosen the pasta nests once they're in the water. Drain well. Do not rinse.
Lasagna Sheets	2	Cool the pasta in cool water ad dry on a dish cloth.
Spaghetti, Rigatoni, Fusili, Radiatori	3	Make sure to loosen the pasta nests once they're in the water. Drain well. Do not rinse.
Penne	6	Drain well, do not rinse
Tortellini, Ravioli, Agnolotti	8	Drain well, do not rinse
Gnocchi (frozen)	1	Cook in abundant quantity of water and remove after 1 minute, place in boiling sauce for one more minute.

Cooking time may vary depending on your personal preference, however we recommend you cook our pasta "al dente". We recommend you use at least two liters of water for every portion you cook.

Oven platters	Preheated regular oven	Microwave oven
Cannelloni with sauce	35 minutes at 350ºF	10 minutes on High
Lasagna (small size) Lasagna (large size)	25 to 35 min at 350ºF 45 to 65 min at 350ºF	7 to 12 min on High 15 to 20 min on High
Bauletti, Medaglioni, Panzerotti 8 to 12 pcs with sauce	30 minutes at 350ºF	8 minutes on High

For cannelloni, bauletti, medaglioni, panzerotti, we suggest you add a bit of water to the bottom of the oven dish, place the pasta and then pour the sauce over the pasta and bake.