Tips and FAQ

Would you like to learn more about our pasta, sauces and other products? We have compiled a list of frequently asked questions for you. Please don't hesitate to contact us should your question not feature in the list.

How does one recognizes high-quality pasta?

The quality of the pasta depends highly on the type of wheat used. We only use the best durum wheat semolina for the production of our pasta. The use of eggs in pasta dough is mainly intended to give the pasta a more firm structure. And as far as whether or not to use eggs in the pasta dough, we actually follow the Italian culture.

In Northern Italy, people mainly eat pasta with egg such as tagliatelli and filled pasta: for obvious reasons these need a firmer structure. In the south of Italy, people mainly eat pasta without egg (spaghetti, penne, serpentini).

Should oil be added to the boiling water?
Should I add salt to the cooking water?
How much spaghetti do I serve per person?
Can all pasta shapes be used for any sauce?
Can I refreeze a freshly frozen product after defrosting?
Does fresh frozen pasta contains as many nutrients as ‘fresh’ pasta?
What's so special about The Smiling Cook pasta?
What is really IQF freezing?
Once thawed, how long can I conserve your freshly frozen pasta?
For cold pasta salads, you recommend to simply let the pasta thaw. But is your pasta “ready to eat”?
Your freshly frozen pasta is very tasty and perfectly al dente, but I cannot use it because I do not have freezing capacity. Can't I get around that in some way?
Can your quality be compared to the pasta that I ‘m using now?
Your spaghetti seems quite expensive to me: 2 to 3 times more expensive than the cheapest dry spaghetti from the supermarket. I think about my profits and will therefore go back to buy dry spaghetti!
How can I control my costs if your pasta is on average 2 to 3 times more expensive than dry pasta?