Pasta & Co, Seattle
cooking fresh pasta

How to cook fresh pasta


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.

  • Vermicelli: 1-1/2 minutes
  • Ravioli: 10 minutes
  • Tortellini: 10-12 minutes
  • Linguine: 1-1/2 minutes
  • Pescine: 3-1/2 minutes
  • Rigatoni: 4 minutes
  • Rotini: 2 minutes
  • Fettuccine: 1-1/2 minutes plus simmer 3 minutes w/sauce
  • Gnocchi: Allow 4 to 6 quarts of water per pound. Do not add salt to the water. Boil gnocchi for 2 minutes or until all gnocchi is floating on top of water. Drain and add sauce.


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.

Copyright 2008 Pasta & Co



BV FB lBV TW lBV 4sq

University Village

UV FB lUV TW lUV 4sq





Pasta & Co is part of the Sugar Mountain family of businesses;
sibling company to Beecher's Handmade Cheese, Bennett’s,
The Butcher's Table, and Maximus / Minimus.