Cooking Guide

Keeping It Fresh

All pasta types in the refrigerator: up to two days.
In the freezer: up to two months (−16°C).
No need to thaw after freezing — drop it straight from frozen into boiling water over high heat. Cooking times are counted from the moment the water returns to the boil.
Sauces and ready-made dishes — see the date on the packaging.

1Bring a large pot of water to a rolling boil. For every 100g of pasta, use approximately 1 liter of water and 1 teaspoon of salt.
2Cook the pasta for the recommended time (see table), keeping the water at a gentle rolling boil over medium heat. Do not cover the pot, and do not remove the pasta early just because it floats (except for gnocchi, which are ready when they float).
3Drain the pasta — do not rinse it.
4Transfer the pasta directly to a pan with your sauce and toss together over low to medium heat until well coated.
5Serve immediately, finish with freshly grated cheese if desired, and enjoy!

1Bring a large pot of water to a rolling boil. For every 100g of gnocchi, use approximately 1 liter of water and 1 teaspoon of salt.
2Add the gnocchi to the boiling water. After a few minutes they will start to float. Lift each gnocchi out the moment it floats using a slotted spoon — no need to wait for all of them to float.
3Transfer the gnocchi directly to a pan with your sauce and toss gently over low to medium heat.
4Serve immediately, finish with freshly grated cheese if desired, and enjoy!

1Lay the cannelloni side by side in a greased baking dish (butter preferred).
2Pour tomato sauce and water over evenly — for every 100g of cannelloni: 100g sauce and 100g water. Don’t worry, it should look flooded.
3Bake in a hot oven at 150°C for 30 minutes.
4Sprinkle parmesan before serving. Buon appetito!

Tomato, Arrabbiata, Ragù and Rosé sauces — heat in a pan until it starts to bubble. Add the pasta once it’s ready.
Cream and mushroom-cream sauces — heat in a pan, thin with sweet cream or milk if needed. Add the pasta once it’s ready.
Pesto — for each tub of sauce, thin with 4 tablespoons of the hot pasta water in the pan, then add the pasta once it’s ready. No need to heat it over a flame.
Butter and sage — melt about 10g of butter per 100g of pasta. Once the butter has fully melted, add the sage leaves and gently swirl the pan. Keep going until small brown specks appear in the butter, then turn off the heat. When the pasta is ready, transfer it straight to the pan and toss over low to medium heat for a minute. Note: don’t burn the sage leaves, as they can make the sauce bitter. Enjoy!

Lasagnas, savory pies and Gnocchi alla Romana — remove the lid and bake uncovered at 180°C for about 20 minutes, until lightly golden and smelling great :)

Our Menu

All of our pasta, sauces, and prepared dishes are made fresh by us every day using high-quality Italian ingredients.