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.
Do not thaw.
Place directly from freezer into boiling water and stir until separated.
Allow extra time to become tender.
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.
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.