Allow 4 to 6 quarts of water per pound. Fresh pasta cooks quickly. Bring water and 1 tablespoon salt to a boil. Shake pasta loose (do not cook more than 2 lbs. at a time). Add pasta to boiling water, stir, and begin timing. Once pasta is cooked, drain well and toss immediately with the sauce, coating evenly. Remember: the true test is taste, not time.
The True Test is to Taste, Not Time.
To cook frozen pasta: Do not thaw. Place directly from freezer into boiling water and stir until separated. Allow extra time to become tender.
Baked: To use fresh pasta in casseroles, pre-boil the pasta for half the normal cooking time. Pasta will finish cooking as it bakes in layered dish. Fresh lasagna sheets do NOT need to be pre-boiled, unless they are being cut and rolled for cannelloni. For cannelloni, place in boiling water for 30 seconds.
Storing: To refrigerate loosely wrap pasta in a plastic bag; fresh pasta will keep three days refrigerated. To freeze, wrap tightly in a second bag and freeze for up to a month. Note: separate raviollis before freezing.