Use and Care Guide

6
dusted noodles together in loose
bundles on a flat, clean surface.
• Fresh pasta is best if cooked
immediately. If storing, place fresh
pasta dough or noodles in plastic
bags and keep refrigerated for up
to 3 days. Fresh pasta dries very
quickly and becomes fragile easily.
• When cooking pasta, it is impor
-
tant to use a very large stockpot
filled with enough water for the
pasta to move. Two tablespoons
of salt should be added to the
water. Add the pasta when water
is at a full boil. Start checking
fresh pasta at 30 seconds. Tubular
and thicker pasta will take longer,
up to 5 minutes to cook.
• Although adding oil is not the
proper way to cook dried pasta,
the addition of 1 tablespoon of
oil will prevent fresh pasta from
sticking together.
• For lasagna and fettuccine,
cook the full recipe of pasta
in 2 batches.
• The stand mixer should rest at
least one hour after processing
2 pasta dough recipes.
Pasta Sauce Recommendations
Fettucine Cream and cheese sauces, light meat sauces
Spaghetti Pesto, light marinara, butter, olive oil,
cream sauces
Rigatoni Cream and cheese sauces,
light tomato sauces
Small Macaroni Butter, cheese sauces
Large Macaroni Olive oil, light tomato sauces
Lasagna Tomato sauces, cream sauces