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.

What is really IQF freezing?

IQF (individually quick frozen) freezing is quite different from normal freezing. IQF freezing is an advanced industrial process in which the temperature in the core of the pasta is lowered so quickly that the cell structure and taste are not affected. Due to an air flow of -30° C, the pasta cools down to a temperature of -18° C in just a few minutes. If you freeze homemade pasta at home, the temperature will drop much more slowly and large ice crystals may form (with possible damage to the cell structure and causing the loss of nutrients). Thanks to advanced freezing techniques, our pasta will also not stick together when frozen.

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?
Your pasta is industrially produced and can therefore not be compared to homemade fresh pasta?
Why are bronze molds so important for pasta extrusion?
Why is the best pasta always made from durum wheat semolina?
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?
I think your pre-cooked penne is a bit too hard for a cold pasta salad?
The oil to sprinkle your pasta to prevent sticking is hopefully not palm oil?
Can I simply defrost the tabbouleh and then serve it immediately as a cold salad?
Is your tabbouleh 'ready to eat'?
Why are cappellini, spaghetti and linguine perfect for thin sauces?