Frequently Asked Questions

How long do I cook my pasta?

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 30-60 seconds.

How long is my pasta good for?

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

Can I freeze my pasta?

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

How do I cook the sauce?

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

How long is the sauce good for?

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

Can I freeze the sauce?

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.

Are the meatballs fully cooked?

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

How long are the meatballs good for?

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

Can I freeze the meatballs?

Yup! You can defrost them in the microwave if you’d like bu I prefer to heat them back up in sauce.

Do you make gluten free pasta?

Yes and no. We do make pasta without gluten. However, it is not made in a gluten-free facility. So, if you are cutting gluten out of your diet for personal reasons, this pasta is for you. If you have a medical condition like Celiac Disease, we would not feel comfortable selling our pasta to you.

How long is the cheese good for?

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

What sources do you use?

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.