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COOKING INSTRUCTIONS
For all pasta, start with approximately one gallon of water for each pound of pasta. Add one teaspoon of salt (optional), bring water to a rolling boil, and gently place pasta into pot keeping water at a constant boil. Stir occasionally to keep from sticking…
For FRESH CUT PASTA:
- 2 minutes: “Al dente” (firm to bite)
- 3 minutes: Normal
- 4-5 minutes: Soft
**For Angel Hair reduce cooking times by one minute.
For GNOCCHI & CAVATELLI:
- 4-5 minutes: “Al dente”
- 5 minutes: Normal
- 6 minutes: Soft
For RAVIOLI:
- Cook for 10-12 minutes, depending on your taste. (It is very important to stir until ravioli rise to top)
For TORTELLINI & RAVIOLETTI:
- 8 minutes: “Al dente”
- 9 minutes: Normal
- 10 minutes: Soft
For MANICOTTI, STUFFED SHELLS & CANNELLONI:
- Preheat oven to 350 degrees
- Cover bottom of baking dish with Conte’s Sauce
- Place frozen pasta into pan
- Cover top with sauce
- Bake for 30-45 minutes.
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