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Tips on cooking pasta at home from CT Organic Pasta!
With only a few exceptions, like certain ravioli, all pastas can be frozen and cooked at a later time with no change in texture or flavor. However, remember frozen pasta must be cooked from the frozen state. Do not defrost the pasta first.
When cooking fresh pasta, always cook in salted water. Using too little water can make the pasta mushy.
For plain thin pasta, as soon as it floats back to the top of the pot, it’s ready. For thicker pasta like a rigatoni, another minute in the boiling water will give you a nice al dente texture. For ravioli, 2 more minutes after it floats to the top.
If you’re cooking from a frozen state add another minute to each of the recommendation cooking times.