Buongiorno a tutti! Welcome to our website.
So, have you ever cooked real fresh Italian pasta?
No? Don’t worry, it’s super easy!

1. Dry Pasta ( Tagliatelle, Tagliolini,  Fettuccine )

• Bring a large pot of salted water to a boil.
• Add the pasta and stir occasionally, but only after 1 minutes (so the pasta doesn’t break)
• Cook for until al dente (bit hard, italian way):  tagliolini 7 min, tagliatelle and fettuccine 8 min.
• If you prefer the pasta soft add 1 or 2 minutes.
• Drain and serve immediately with your preferred sauce.

2. Frozen Pasta (Tagliatelle, Tagliolini, Fettuccine )

• Do not defrost. Cook directly from frozen.
• Place in plenty of boiling salted water.
• Stir gently after 1 minutes and cook until the pasta rises to the surface and is al dente tagliolini 5 min, tagliatelle and fettuccine 6 min. If you prefer la pasta soft add 1 or 2 minutes.
• Drain and dress with sauce.

3. Ravioli and Tortellini (frozen)

• Bring salted water to a gentle boil.
• Add the ravioli or tortellini carefully.
• When they float to the surface, cook for another 1–2 minutes.
• Drain with a slotted spoon to avoid breaking them, and serve with sauce.

4. Gnocchi

• Bring salted water to a gentle boil.
• Add the ravioli or tortellini carefully.
• They cook very quickly: once they float to the surface, remove them with a slotted spoon.
• Toss with  sauce and serve immediately.

5. Lasagna and Cannelloni

• Pasta sheets are already layered and  filled with sauce, meat, or vegetables, and Parmesan cheese.
• Bake in a preheated oven at 180–200°C (350–390°F) until golden and bubbling (about 20–25 minutes if fresh, add 5 minutes if frozen).
• Allow to rest a few minutes before serving.