Italian Pasta Factory
Cooking any type of pasta is easy, but it also requires bearing in mind some minor but essential items if you want to cook them the right
Even though certain parameters –such as cooking level, spices and sauces- are a matter of personal choice, your pasta will have better results if you follow the instructions provided in the package.
Before getting started, here are the 7 key tips to cook pasta the right way:
Cooking time: 7 to 10 minutes
500gr: 3 servings
Heat the water:
Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.
Season:
When the water starts boiling, salt it.
Toos in the Sorrentinos:
Cook all the Sorrentinos Bettini at the same time so that they all cook equally.
Stir from time to time so that there is no sticking.
Drain:
After the time indicated in the package (7 to 10 minutes), gently drain the Sorrentinos Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.
Serve:
Serve the Bettini Sorrentinos Bettini with the sauce you like.
Cooking time: 15 to 20 minutes
500gr: 3 servings
1kg: 6 servings
Heat the water:
Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.
Season:
When the water starts boiling, salt it.
Toos in the Ravioli:
Cook all the Ravioli Bettini at the same time so that they all cook equally.
Stir from time to time so that.
Drain:
After the time indicated in the package (15 to 20 minutes), gently drain the Ravioli Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.
Serve:
Serve the Bettini Ravioli Bettini with the sauce you like.
Cooking time: 7 to 10 minutes
500gr: 3 servings
Heat the water:
Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.
Season:
When the water starts boiling, salt it.
Toos in the spaghetti:
Cook all the Spaghetti Bettini at the same time so that they all cook equally.
Stir from time to time so that there is no sticking.
Drain:
After the time indicated in the package (7 to 10 minutes), gently drain the Spaghetti Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.
Serve:
Serve the Bettini Spaghetti Bettini with the sauce you like.
Cooking time: 3 to 5 minutes
500gr: 2 servings
Heat the water:
Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.
Season:
When the water starts boiling, salt it.
Toos in the gnocchi:
Cook all the Gnocchi Bettini at the same time so that they all cook equally.
Stir from time to time so that there is no sticking.
Drain:
After the time indicated in the package (3 to 5 minutes), gently drain the Gnocchi Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.
Serve:
SServe the Bettini Gnocchi Bettini with the sauce you like.
Cooking time: 15 to 20 minutes
500gr: 3 servings
1kg: 6 servings
Toos in the capelettis:
Cook the Capelettis Bettini in 3 to 4 liters of cold water and add salt as you like; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.
Boiling point:
When the water starts boiling, cook for the time indicated in the package (15 to 20 minutes).
Drain:
After the time indicated in the package, gently drain the Capelettis Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.
Serve:
Serve the Bettini Capelettis Bettini with the sauce you like.