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For thinner cuts of pasta (spaghetti, pappardelle, etc.), you can boil it for 2-3 minutes. For thicker cuts of pasta (rigatoni, penne, etc.), it usually takes 3-4 minutes. For stuffed pasta (ravioli, agnolotti, etc.), it takes about 5-7 minutes. For gnocchi, wait until it floats to the surface and then give it another 30 seconds.

Fresh pasta can not be made al dente because it is not dried. However, we do recommend undercooking the pasta and finishing it off in the sauce with some additional starchy pasta water.

The pasta is at its best for 3-5 days in the fridge.

Yup! It’ll last for months in the freezer. If you do freeze the pasta, add a minute to the cook time.

The sauce is already cooked. Just empty the container into a sauce pan and keep it over low heat until it’s warm.

The sauce  is at its best for 5-7 days in the fridge.

Yup! If your sauce is in the glass container, transfer it to a plastic takeout container prior to freezing. To reheat it, put an ounce of water in a sauce pan and add the frozen sauce. Heat over low-medium heat until defrosted.

You bet! The chicken meatballs are great cold too. Try dipping them in different sauces. My kids love eating them in buffalo sauce.

The meatballs are at their best for 5-7 days in the fridge.

Yup! They are best reheated in sauce.

While we do make some pasta from grains that do not contain gluten, we do not have a gluten-free facility and do not feel comfortable selling it to someone with Celiac’s. However, we work with third-party sources to acquire certified gluten-free pasta.

The cheese is typically good for 3-5 days. The ricotta is typically best eaten within the first three days.

The wheat and special grains we use for our pasta come from Castle Valley Mill. Our regular pasta uses Pivetti Sfoglia Gold 00 flour, which is incredibly pure and of the highest quality.

Depending on the sauce, we use either real San Marzano tomatoes, Posardi tomatoes, Jersey tomatoes, or crushed tomatoes.

We source our meats, produce, and dairy from a number of different local farms and sources. We also use many imported products where appropriate.