Tips and FAQ

No. For the simple reason that it is not even necessary with most of the pasta. Adding eggs serves to preserve the structure of wider and larger pasta shapes. For example, we use eggs in the dough for our tagliatelli, pappardelle or lasagne sheets, while we do not add eggs to our spaghetti or penne dough.

Eggs are therefore not always an added value for the taste.

In principle, there is no problem, but preferably you should transport the pasta in an thermal box with special cooling elements.

Bronze molds give the pasta a rough and porous structure:

• which is very important to keep the starch in the pasta during cooking so that the pasta does not lose its consistency;
• so that the sauce sticks well to the pasta and can be absorb better.

Durum wheat semolina is rich in gluten (vegetable proteins), which makes the pasta more resistant to cooking. These gluten keep the starch grains well together in the core of the pasta and prevent the latter from disintegrating. The more vegetable proteins in the pasta, the better the pasta will retain its consistency when cooked. Italians, and of course The Smiling Cook, swear always by durum wheat semolina.

Bolognese is by far the most difficult sauce! And there are 1001 different recipes for this sauce, depending on the meat, the vegetables, the seasoning, etc. With our different Bolognese sauces we deliberately want to offer a wide range of options:

• our H1 and H4 are produced with minced chicken and packed in 1 or 3 kg bags.
• our reference H22 is made with pure beef, while our H2 is a HALAL variant.
• our H38 is perhaps our most chosen Bolognese sauce in Belgium and is produced with pork meat.

Impossible to make your choice? Please feel free to contact us at info@dlisfood.com, in order to make an appointment and have you taste the different versions.

That is quite understandable! They are not originally intended for this either. Our sauces are deliberately conditioned in 1 kg to avoid a lot of left over. If you would like to keep a left over in the fridge, it might be easier to pour the sauce into a jar.

Feel free to contact us at info@dlisfood.com. We can help you from A to Z to make your pasta evening a success.

Don't worry, this is very normal. Pasta is a starch product, and the cloudy water is the logical consequence of starch mixing with the water. Pure nature! If you think it doesn’t looks tasty, replace the water once a day.

Naturally, our cardboard boxes and the plastic bags of our pasta and sauces are recyclable. The doypacks of our sauces may even be sorted with PMC waste.

No. Our pasta, cooked perfectly al dente, is immediately IQF frozen, creating a shelf life of 18 months from production date and without preservatives. The sauces are pasteurized (tomato sauces) or sterilized (cheese and cream sauces) and therefore have a shelf life of 12 to 24 months without preservatives.

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.