Cooking Instructions

Fresh Pasta Cooking And Storage

Fresh Pasta Storage & Cooking:

All fresh pasta must be kept refrigerated until sell-by date on the back of the package. You may freeze our pasta in the box you receive it but you have better portion and cooking control if you freeze the pasta bundles in plastic bags then insert back into the container for freezing up to 3 months. For better result in freezing ravioli, lay individual pieces of the fresh ravioli on a plate or cookie sheet and place in freezer until firm, then place ravioli in a zip lock bag back into the container for up to 3 months. (Much like freezing fresh berries.)

Fresh Pasta:

When cooking fresh pasta, you can expect at least a 40+% increase in weight during cooking. Fresh pasta made with egg is porous and will absorb much more water than dry pasta. For example, one pound of fresh uncooked pasta will yield approximately 20-22 ounces of cooked pasta.

Bring 3-4 Quarts of water to boil. If desired, add 1 TBSP of kosher Salt. Place pasta in water. Stir gently with a pasta fork to separate. Bring to a second boil. Reduce heat to slow boil. Stir occasionally. Strain, sauce and serve. FRESH PASTA COOKS VERY FAST ~ See below for approximate cooking times.

  • Thin pasta (Capellini, Spaghetti, Spaghettini) Cook 40-50 seconds.

  • Gnocchi 30 to 40 seconds (maximum) at a simmer. You are just blanching the flour out of the fresh pasta. You can also blanch for 10 seconds then place into an oiled oven proof pan on a med high stovetop, sauté until the gnocchi ridges turn golden brown (about 45 – 60 seconds), then add herb, sauce, cooked mushroom, onion, etc. Top with your favorite cheese, place under the broiler for 1 minute until cheese bubbles. Enjoy straight from the skillet!

  • Thicker pasta, Linguini & Fettuccine 60 seconds, Pappardelle 70 – 90 seconds.

  •  Extruded Pasta (Penne, Rigatoni, Shells): Cook at a boil for 4 - 6 minutes.

  • Fresh Cut pasta may be frozen for future use. If you cook it from the frozen state, add1-2 minutes of cooking time. Do not thaw once you freeze it. Cook the pasta straight from the freezer and occasionally gently stir to separate.

Ravioli & Tortellini:

All Pasta Queen ravioli are made and sold/delivered fresh - it is recommended to refrigerate or freeze them as soon as you get home. Freezing in the container it came in is OK, you will not hurt the pasta, it will still taste fine, but fresh is the preferred way to enjoy these little pillows of heaven! (See storage information for additional details.) For one pound of ravioli or tortellini, bring 3-4 quarts of water to a rolling boil. Add 1 TBSP of kosher salt if desired. Cooking time below

Fresh Ravioli: Reduce heat and wait for a simmer or slow boil then add ravioli one at a time. Gently stir once or twice to prevent sticking. Cook for 3.5 to 5 minutes Ravioli will float to top and puff up. You do not want to boil or overcook as ravioli will burst. Remove ravioli with a slotted spoon, sauce & serve. Never dump them into a colander as they may burst.

(Frozen ravioli it is best to take them straight from the freezer and cook them for 9-12 minutes, stirring occasionally.)

Tortellini: For one pound of tortellini, bring 3-4 quarts of water to a rolling boil. Add 1 TBSP of kosher salt if desired. Tortellini may be cooked at a more vigorous boil than ravioli. Cook for 5-6 minutes

Penne or Rigatoni: For one pound of extruded pasta such as penne, rigatoni, shells, etc., bring 3-4 quarts of water to a rolling boil. Add 1 TBSP of kosher salt if desired. Boil for 3-5 minutes depending on al dente preference. If cooking from frozen add 2-3 minutes to total cooking time.