How To Cook Fresh Pasta

Filled Pasta

Ravioli, Tortellini, Tortelloni

Our ravioli is fresh and delicate! Vigorous boiling could cause it to open. Follow these instructions for just the right bite. For one pound of pasta, bring 3–4 quarts of water to a rolling boil. Add salt and pasta. Stir to separate pasta. Reduce heat so that pasta is simmering (tortellini and tortelloni may be cooked more vigorously). Simmer ravioli or tortellini for 5–7 minutes, tortelloni for 8–10 minutes.

Rolled Pasta (cut to order)

Capellini, Tagliatini, Linguine, Fettuccine, Pappardelle

For one pound of pasta, bring 3–4 quarts of water to a rolling boil. Add salt and pasta. Stir to separate pasta. Boil for 30–90 seconds, depending on the width of the pasta.

Capellini (30–35 sec)
Tagliatini, Linguine (50–60 sec)
Fettuccine (60–70 sec)
Pappardelle (70–90 sec)

Gnocchi

For one pound of pasta, bring 3–4 quarts of water to a rolling boil. Add salt and gnocchi, gently stir and cook for 30–40 seconds. Remove promptly.

Extruded Pasta

Penne, Bucatini, Rigatoni, Spaghetti, etc.

For one pound of pasta, bring 3–4 quarts of water to a rolling boil. Add salt and pasta. Stir to separate pasta.

The following shapes all require 3–5 minutes of cooking time except where noted.

Bucatini
Campanelle
Casarecce
Cavatelli
Conchigliette (shells)
Fusilli
Penne
Spaghetti
Rigatoni (6–8 min)

Pasta Sheets

For lasagne, cannelloni and more

The Pasta Shop's fresh Lasagne Sheets are the perfect compromise between made-from-scratch and quick, weeknight cooking. Toss them in simmering water for 20–30 seconds, then add to an oven-safe pan in layers with your favorite combo of cooked greens, sautéed mushrooms, roasted squash or veggies, ground meat, ricotta, and tomato sauce. Bake at 350°F until crispy, golden and bubbling. Enjoy! These sheets are also great for DIY cannelloni, ravioli, tortellini and more.

Gluten-Free Pasta

Available in Fettuccine Only

Our rice-based fettuccine cooks just like traditional durum wheat pasta, while whole egg gives it that satisfying al dente bite. For one pound of pasta, bring 3–4 quarts of water to a rolling boil. Add salt and pasta. Stir to separate pasta. Cook for 45 seconds to 1 minute.

Yes, you can freeze it!

Freezing works well for filled pasta (ravioli, tortellini, tortelloni), gnocchi and most pasta cuts and shapes. We do not recommend freezing sheets of pasta.

How to Freeze Fresh Pasta
If you bought our pasta at your local shop, freeze within three days of purchase.

First, remove pasta from package and place in one layer on a cookie sheet. Cover with plastic wrap and place in freezer. Once frozen, pack pasta into freezer-safe containers for storage. For the best texture and flavor, we recommend freezing no more than one month.

How to Cook from Frozen
When cooking from frozen, do not defrost. Follow regular cooking instructions for the type of pasta you have, adding just 30–60 seconds of extra cooking time.