Cooking Fasta Pasta
Q: HOW LONG SHOULD I BOIL LONG PASTA?
A: It depends on the thickness of the pasta and your preference on the “al dente-ness” of the pasta. For all pasta, begin with 6 quarts of water. Bring the water to a rolling boil (add salt if desired). For thicker fresh pasta (fettuccini or linguine) add it to the boiling water, stir with a fork to separate the pasta if necessary, and let cook for 3-4 minutes for al dente. If the thick pasta is frozen, cook for 5-6 minutes. For thin, fresh pasta (angel hair, pappardelle, spaghetti), boil the same amount of water but only cook for 1-2 minutes. If the thin pasta is frozen, cook for 3-4 minutes.
Q: HOW LONG SHOULD I BOIL RAVIOLI?
A: Bring 6 quarts of water to a rolling boil. Submerge the frozen ravioli in light boiling water, then cook for 4-5 minutes. Avoid stirring aggressively as it can break apart the ravioli, causing the delicious fillings to boil out.
Q: HOW CAN I KEEP MY PASTA FROM STICKING TOGETHER?
A: It’s quite simple! There are two methods: 1. You can add oil to your boiling water. The oil should penetrate the pasta enough that once drained, it will stay separated. The second method is: you can gently toss the oil with your pasta in a bowl after you drain it
The Fasta Difference
Q: WHY SHOULD I BUY FRESH PASTA INSTEAD OF DRIED PASTA FROM THE GROCERY STORE?
A: The quality of ingredients in fresh pasta are far superior to dried pasta. The texture, flavor, and variety of fresh pasta is glaringly better. Once you have fresh pasta, you’ll see what you’ve been missing!
Q. WHY IS YOUR PASTA AND RAVIOLI FROZEN?
A. We freeze our pasta and ravioli for you to preserve the shelf life and keep it fresh. Fresh pasta is only good for seven to ten days and fresh ravioli are only good for two to three days. If you want fresh stop by our shop or one of the farmers markets. We make it and immediately flash freeze the pasta and ravioli so you can enjoy!
Q: DO I NEED TO THAW MY RAVIOLI BEFORE COOKING?
A: No need to thaw! Just throw the frozen ravioli in boiling water, and you’re ready to go. Fresh ravioli tend to stick to one another, so we freeze it for your convenience.
Q. ARE YOUR PASTA AND RAVIOLI ORGANIC?
A. Some of our fruits and vegetables are organic, but not all, as many of the local farms we utilize can not afford to be certified. Additionally the durum and semolina flours we source from growers in the Dakotas are not organic.
Fasta Cooking Times
Ravioli: 3-4 minutes from frozen
Gnocchi: 1 minute
Short Pastas: 2-3 minutes
Pappardelle: 2 minutes
Spaghetti: 4 minutes
Linguini: 2-3 minutes
Angel Hair: 1 minute
Lasagnette: 3 minutes
Fettucine: 3 minutes
Types of Fasta Pasta
Q: DO YOU MAKE GLUTEN-FREE PASTA?
A: We do not have a gluten-free line.
Q: DO YOU HAVE A MENU?
A: We do not have a full menu, however, we are happy to tell you what varieties we have if you stop in the shops or call us. We do have egg, wheat, spinach, and roasted red pepper fettuccine available daily, as well as pappardelle. Our ravioli freezer is usually stocked with a variety of our ravioli flavors, such as 3-Cheese and New Orleans Voodoo. Check out our complete list of ravioli varieties under our Products menu. We also have radiatori and fusilli, as well as tomato sauce, vodka sauce and lemon artichoke pesto. Some of our sauces and ravioli, such as pesto, Butternut Squash, Tomato Basil, Pumpkin, and Pumpkin-Ginger-Cranberry Ravioli, are available only seasonally.
Q: DO YOU HAVE SPECIALS?
A: We have a weekly ravioli and fresh pasta special. You can find out what this week’s special is on our Facebook page or in our shops.
Q: HOW MANY RAVIOLI ARE IN A POUND?
A: The amount of ravioli per pound differs based upon the density of the filling. As a general guideline, we say that 1 pound of ravioli can have anywhere from 14-18 ravioli.
Q: DO YOU TAKE ORDERS?
A: Of course! If you have a special request, we are more than happy to accommodate it. To place an order, call the shop or stop by.