Even the finest pastas must be properly cooked in order to be appreciated at their best. To cook any fine pasta you'll need a lot of water - you can never have too much. The minimum recommended ratio is one gallon of water for every pound of pasta. Bring your water to a rapid boil. Add a spoonful of salt, both to season the pasta and to rais the boiling rate of the water. Loosen pasta and stir gently. Pasta is done when it is 'al dente' - just barely cooked through, and still a little firm in the centre. Drain, do not rinse, serve immediately

Pasta does not need to be rinsed after cooking. The practice of rinsing began years ago when pasta contained starch. As pasta no longer contains starch this step is unnecessary. We recommend a serving size of 125g or 4oz. per person