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How to Cook Fresh Pasta

Ravioli & Tortellini

For one pound of pasta, bring 3-4 quarts of water to a rolling boil. Add salt and pasta. Stir to separate pasta. Reduce heat so that pasta is simmering (tortellini and tortelloni may be cooked more vigorously). Simmer for 5-7 minutes. Our ravioli is fresh and delicate, vigorous boiling could cause it to open.

Sheet Pasta - Cut to Order

For one pound of pasta, bring 3-4 quarts of water to a rolling boil.  Add salt and pasta. Stir to separate pasta.  Boil for 30-90 seconds, depending on the width of the pasta (30-40 seconds for spaghetti, 70-90 for pappardelle).

Extruded Pasta (Penne, Shells)

For one pound of pasta, bring 3-4 quarts of water to a rolling boil.  Add salt and pasta. Stir to separate pasta. Boil for 4 - 6 minutes.

Gluten-Free Fettucine

Finally, pasta so close to the real thing, you'll forget it's gluten-free. Our rice-based fettuccine cooks just like traditional durum wheat pasta, while whole egg gives it that satisfying al dente bite. Buon appetito!

How to cook it: Bring water to a rolling boil and add salt. Add pasta, stirring gently to separate the strands. Bring water back to a boil and cook for 45 seconds to 1 minute.

Note: When cooking from frozen, do not defrost. Follow instructions above, adding about 30 seconds extra cooking time.

Please keep refrigerated and enjoy or freeze within 5 days.

Rockridge Market Hall
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Rockridge Market Hall
5655 College Avenue, Suite 201
Oakland, CA 94618
phone: 510-250-6000

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