FAQs

◄ Q: How do I cook the pasta?

NOTE: Our pasta is made in the Rocky Mountains at mile high altitude. If you live closer to sea level, your cook time may need to be reduced by 1-2 minutes from the times listed below.

Dry Pasta

To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for the specified time below or until al dente, stirring intermittently. Drain and serve immediately.

Flat-Cut Pasta: 8-10 minutes

Dark Chocolate Linguine: 6-8 minutes

Pasta Shapes: 10-12 minutes
Orzo Pasta: 10-12 minutes
Lasagna Noodles: 6-8 minutes (for par cooked noodles) or use dry noodles in baked recipes
Nutritional Pasta: 8-10 minutes

All Pasta Luce Linguine Flavors: 14 - 16 minutes
All Pasta Luce Fusilli Flavors: 18 - 20 minutes
All Pasta Luce Mafaldine Flavors: 6-8 minutes

Gluten-Free Short-Cut Pasta: 8-10 minutes

Gluten-Free Plain Mafaldine: 6-8 Minutes

Gluten-Free Tomato Basil Mafaldine: 6-8 Minutes
Gluten-Free Fettuccine: 6-8 minutes

Fresh-Frozen Ravioli & Tortelloni

To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

Note: All frozen pasta should be cooked from frozen, i.e. do not thaw.

Fresh-Frozen Gnocchi

To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.

Note: All gnocchi should be cooked from frozen, i.e. do not thaw.

◄ Q: How much pasta should I serve?: Our dry pasta nearly doubles in size when cooked. If serving as the main portion of the meal, we recommend 3-4 dry ounces per person. If serving as a side, we recommend 2 dry ounces per person.

For Fresh-Frozen Ravioli, we suggest 8-9 Small Square, 5-6 Large Square, and 4-5 Half-Moon or Rectangle pieces per person. If serving as a side dish, we recommend 3-4 Small Square, 2-3 Large Square, Half-Moon or Rectangle pieces per person.

For Sauces and Pesto, we suggest 2 oz. per person. If you normally heavily sauce your pasta, we still suggest minimal sauces as our products are flavor intense.

◄ Q: How should I store the pasta, oils & vinegars?: Pastas

Dry pasta should be stored in a cool, dry place -- think pantry-like conditions. All fresh-frozen items should be stored frozen, in their original packaging, until use.

Oils & Balsamic Vinegars

Both Olive Oils & Balsamic Vinegars should be kept out of direct sunlight and away from heat.

Olive Oils should be stored in pantry-like conditions and never stored in a refrigerator. After opening, oils should be used within 5-6 months.

Balsamic vinegars that contain fruit should be refrigerated after opening. Vinegars that do not contain fruit are not required to be stored in a refrigerator, but doing so will extend the shelf life. After opening, vinegars should be used within 1 year.

◄ Q: How long does the pasta keep?: Pappardelle’s dry pastas are best if consumed within 18 months of purchase and our fresh-frozen products are best if consumed within 12 months of purchase. But, with good storage practices, the flavor and freshness of our products can last for much longer.

◄ Q: What do I do if I can't find the recipe my local representative shared with me on the website?: Several of our farmers' market vendors and retailers are "foodies" and love to cook. As such, they develop their own recipes. If you are unable to find a particular recipe on our website, please contact us. In your message, please include the location of where you purchased the pasta and a description of the recipe. We will then reach out to our vendor and email you the recipe as soon as we receive it.

◄ Q: Which of your products are Vegan? Dairy-free?: Please see a list of our vegan and dairy-free products here.

◄ Q: What allergens might your pasta come in contact with?: Our products are made in a facility that also uses eggs, milk, peanuts, seafood, soy, tree nuts, & wheat. While all of our machines are thoroughly cleaned after each use, if you are sensitive to any of these allergens please take this into account.

◄ Q: How are your gluten-free products made?: We designed our GF pasta to be the best tasting available anywhere, and would certainly not want to ruin that experience through any type of cross-contamination. While our product is not presently made in a GF dedicated facility, we have taken very careful steps to avoid potential cross-contamination. We make all of our dried GF pasta on a GF dedicated production line -- including pasta machines, drying racks and drying rooms. We store our raw ingredients and GF pasta in special containers or areas to further minimize any potential cross-contamination.

We believe our efforts to isolate our GF pasta have been highly successful as numerous Celiacs and gluten sensitive individuals have enjoyed our GF pasta since its 2010 introduction. We have sold a lot of product since then & have many repeat GF customers who have told us ours is the best they've ever tasted. We also have independent lab tests and internal tests confirming non-detect of gluten at 10 ppm. To put these results in perspective, the FDA's standard requires products labeled as "gluten-free" to be non-detect at 20-ppm. We take great pride that our 10 ppm test level is more stringent than even the federal standard.

The above being said, if you are highly sensitive to gluten, you should again take into account that our facility is non-dedicated.

FAQs

Q: How do I cook the pasta?

Q: How much pasta should I serve?

Q: How should I store the pasta, oils & vinegars?

Q: How long does the pasta keep?

Q: What do I do if I can't find the recipe my local representative shared with me on the website?

Q: Which of your products are Vegan? Dairy-free?

Q: What allergens might your pasta come in contact with?

Q: How are your gluten-free products made?