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How do you cook pasta?

• Cooking pasta is a simple process. The best way to cook pasta is to first boil the water, add salt to the water as soon as it comes to a boil (10grs of salt per litre of water). Add the pasta to the boiling water; lower heat, and stirring occasionally cook until desired tenderness is obtained. Each pasta cut has a different cooking time to achieve an "al dente" bite to the pasta. Please see cooking tips for more tips on cooking pasta and for a list of cooking times.

What does "al dente" mean?

• Everyone instructs cooking pasta until it is "al dente". The best explanation for the definition of "al dente" is "to the tooth" or firm. The longer you cook pasta the more likely it will be mushy. While Italpasta is made to withstand may minutes of cooking, over cooking may not give you desired results. To know if your pasta is "al dente" it is best to follow the cooking times for each cut listed by Italpasta, however for a self test one should try the pasta - if it is firm (but not crunchy) and if the center of the pasta is not white then your pasta is done. Please keep in mind that pasta bite is desired and everyone is different.

What is a serving size?

• Serving size is normally 85gr of dry pasta for the average person. To get the exact measurement it is best to weight the product, however most judge quantity by handfuls or cups.

Is all pasta the same?

• No - not all pasta is created equal. Quality pasta is made from quality ingredients such as, with Italpasta, #1 Amber Durum Semolina. Canadian #1 Amber Durum Semolina is course by nature, and this coarseness provide Italpasta pasta with an "al dente" bite every time when cooked. Only quality ingredients can offer that "al dente" bite.