Tips and FAQ

No. The Smiling Cook IQF-pasta is made from fresh dough and is, after extrusion, cooked perfectly al dente, lightly misted with a vegetable oil and immediately IQF-frozen. As a result, our pasta will not stick together after regeneration.

All Italians will give you the following answer:

• with coarse, thicker pasta you give a firm meat sauce.
• thin pasta is delicious with a light sauce based on oil or tomato.
• hollow pasta needs to be combined with a sauce with many pieces (vegetables and/or meat).

Since there are more than 600 different pasta types, we limit ourselves in this answer to the large families, namely long cut pasta, tubular and short curly pasta.

Long cut pasta such as spaghetti and linguine don't go well with thick tomato-based sauces. The strands easily "drown" in the sauce, leaving the vegetables and meat at the bottom of your dish. An arrabiata, primavera or puttanesca sauce, a pesto sauce or a Neapolitan sauce are more suitable for this.

Penne, fusilli, rigatoni and macaroni easily tolerate heavier sauces with a lot of meat. Small pieces of sauce are absorbed through the hollow part of these pastas, creating a perfectly balanced bite. These pasta types are also an excellent choice for cheese sauces, because the cavities ensure a smooth spread of the cheese.

Short pasta such as serpentini, conchiglie and farfalle are ideal for a cold pasta salad with a sauce or vinaigrette depending on the ingredients of the salad.

Special? It is important that you know that our pasta is freshly prepared, and afterwards perfectly cooked "al dente" and IQF frozen. This allows you to serve a fresh pasta in a nutshell. Moreover, you are also sure that you should not throw anything away at the end of the working day.

Whether you make hand-turned tagliatelli from freshly made pasta dough in your kitchen or you replace your hand with a motor: the result remains the same. The quality of the pasta primarily depends on the quality of the durum wheat semolina, the perfect kneading of the dough and the extrusion into various shapes via bronze molds. And all these aspects are indeed present in our pastas.

No! We only use sunflower oil for this.

That's very simple. Did you already noticed how much waste you create with glass jars or tins? With our doypacks you will remark that your waste bin remains almost empty, even if you have already used quite a lot kilos of sauce.

That is not a problem at all! Many of our customers have a different core business, and added a pasta concept to their existing range. Nice to know is the fact that only a minor investment is required and that our products can be used without losses or surpluses. So it's definitely worth a try.

You are completely free to do this. Nevertheless we’d certainly like if we could convince you of our full range. ?

Our products are only available through wholesalers. So feel free to contact us at info@dlisfood.com so that we can refer you to the nearest wholesaler in your area.

Actually not: we only sell our pasta and sauces via wholesalers. We can advise and assist you about the products and how to ensure that your guests can be served quickly and properly. We also can refer you to the nearest wholesaler with a cash & carry in your area, where you can purchase our products.