FAQ

What’s the best way of cooking pasta?

Pour 1 litre of water for every 100 grams of pasta into a large pan. When the water starts to boil, add 10 grams of rock salt per 100 grams of pasta. Wait till the salt dissolves. Make sure the water continues to boil vigorously and then pour in the pasta you want to cook. The water must not stop boiling once the pasta has been put in, if it does, cover the pan with a lid to bring it back to the boil as quickly as possible. Leave the pasta to cook without stirring it. After 2/3 of the cooking time, stir the pasta gently with a wooden fork. Once it is fully cooked, as indicated on the packet, pour the drained pasta into a large bowl. Add 10 grams of oil per 100 grams of pasta. Stir the pasta again with the wooden fork. Add the sauce

 

How do I measure out the right quantity of pasta?

To know the right quantity of pasta, see the directions on the packet.

 

How can I tell high quality fresh egg pasta?

For fresh egg pasta to be top quality, it must be made with the best raw materials, namely: durum wheat semolina with a high protein content and a high percentage of fresh class A eggs (100% Italian), preferably with no added water. The processing stages must follow the historical artisan criteria. It must be made with at least a “doppio impasto” or double dough mixture, to make the structure of the pasta stronger and more resistant to cooking, extruded through bronze dies, dried slowly and at low temperature. The pasta must be rough and porous with a distinct amber colour (the sign of a high egg content). Our pasta is made using a triple dough mixture, and slow dried for over twenty hours at an average temperature no higher than 50 degrees.

 

What mustn’t I do when cooking Pasta di Camerino?

To cook our pasta perfectly, don’t stir it while it is cooking. As is says on the packet, only stir the pasta when it is cooked, no more than 2/3 of the way through the cooking time.

 

Why is it important to cook pasta “al dente”?

Cooking pasta until it is “al dente” or firm to the bite makes it easier to digest. It brings out the chewiness, the characteristics and the taste of the product.

 

How much salt do I add during cooking?

Salt must only be added once the water has boiled, before adding the pasta, in a quantity of 10 grams of rock salt for every litre of water.

 

How many minutes should it cook for?

See the directions on the packet or visit the products section of our website (http://www.lapastadicamerino.it/en/prodotti)

 

s La pasta di Camerino healthy?

Our pasta is a quality and healthy product, because it is made from simple and genuine ingredients. It is processed very slowly so as not to stress the pasta, and we don’t use any industrial scale methods.

 

How should the pasta be stored?

Keep the pasta somewhere fresh and dry, away from sunlight.

 

How long will the pasta keep?

Our pasta will keep for two years.

 

Is the pasta important in a meal?

The pasta is what makes any first course special. Good pasta is able to bring out the best in even the simplest of sauces. Try our pasta with just oil and parmesan cheese.

 

How big should the pan be for tossing the pasta?

It depends how much pasta you are cooking, there is no set size, just make sure the pasta is not too squashed up inside the pan, the test for this is to be able to move it without much difficulty using a wooden fork.

 

For how many minutes should I toss the pasta beyond the cooking time?

For thorough cooking, it is ideal to toss the pasta in a pan for no longer than one minute at the most.

 

For how long can I keep pasta in the fridge once it has been cooked?

If it hasn’t been mixed with any sauce, the pasta will keep for a day. It is however best to add a little raw olive oil before preserving it.