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  • A good quality pasta like La Molisana doesn't need oil to stop it from sticking together.
  • To cook 500gms of pasta, use 5 litres of boiling salted water.
  • Match your pasta shape with the right sauce. Ribbed pasta works best with tomato sauces, while pesto sauce is suited to more intricate shapes like spiral trofie.
  • The best pasta always cooks with an abundant amount of froth. How much schiuma (Italian for froth) floated to the top of your last pot?
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