FAQs

Storage

  1. Can I cook BUITONI® pasta after the "use or freeze by" date? We do not recommend using the pasta after this date unless the product was frozen on or before the "use or freeze by" date. If you decide to freeze the product, it should be consumed within 30 days of freezing.
  2. How long can I leave BUITONI® pasta or sauce in the freezer? Pastas and sauces should either be frozen or consumed by the "Use or Freeze By" date on the package. Frozen pasta/sauce should be consumed within 30 days of freezing.
  3. How long can I store BUITONI® products once opened and how should I store it? Leftover pasta and sauce should be stored in an airtight container, refrigerated and used within 3 days. Cheese should be consumed within 5 days.

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Preparation

  1. What adjustments to the cook time are needed if BUITONI® pasta is frozen? Frozen pasta can be cooked without thawing. It should be cooked at a gentle boil and may take some additional time. Check pasta for doneness prior to adding additional time.
  2. Can BUITONI® pasta/sauces be cooked in the microwave? Neither the Pesto sauce nor the pastas should be heated in the microwave. Sauces that are being heated from a frozen state should be defrosted at 50% (medium) power and Refrigerated (thawed) sauces should be cooked at 100% (high) power. Cook times are listed on the package.
  3. How can I prevent BUITONI® cut pasta from sticking together? Add one tablespoon of oil, either olive or vegetable, to boiling water prior to adding the pasta. Remember to keep the water at a gentle boil and to stir often. You may also want to toss the drained pasta in a tablespoon of oil.
  4. Is there a way to prevent filled BUITONI® pasta from falling apart? To help prevent filled pasta from falling apart, keep the pasta water at a gentle boil or simmer. Bubbles should be seen just around the edge of the pasta pot. Stir gently, and do not overcook the pasta!
  5. Can I heat BUITONI® Pesto in the microwave? BUITONI® Pesto with Basil should be served at room temperature. Defrosting the Pesto from a frozen state can be done in the microwave, but only to room temperature (65º to 70º F.). If the Pesto is heated to higher temperature ranges, the oil starts to cook the basil and turns it brown.
  6. Does BUITONI® Whole Wheat Ravioli require different preparation than regular ravioli? BUITONI® Whole Wheat Ravioli and regular ravioli are prepared the same way. To help prevent the filled pasta from falling apart, keep the pasta water at a gentle boil or simmer. Bubbles should be seen just around the edges of the pasta pot. Stir gently and be careful not to overcook your pasta!
  7. Is BUITONI® pasta fully cooked? We recommend that Buitoni pasta be prepared as per the package instructions. Prior to that time, the pasta is not considered fully cooked.
  8. For BUITONI® pasta and sauce meals, do I open the bag to cook the ravioli? Yes, open the bag of ravioli; add ravioli to boiling water. Stir and gently boil uncovered for 5 minutes or until tender. See package for full stovetop cooking instructions.

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Product

  1. What sauce do you recommend I serve with BUITONI® pasta? Because tastes and preferences vary, we have a wide variety of pastas and sauces that can be used interchangeably. Click here to go to a page where you can see our pastas and sauces.
  2. What is the difference between Tortellini and Tortelloni? Tortellini and Tortelloni are essentially the same thing, with size being the only difference. Tortellini are small twists of pasta, stuffed with various fillings such as cheese or meat. Tortelloni are a larger version of this basic shape. The city of Bologna, Italy considers Tortellini their own. Legend has it when gods walked the earth, an innkeeper was so enchanted with the beauty of Venus, he modeled the little Tortellini after her navel! The nickname for this pasta in Bologna is "sacred navels"!
  3. What is durum semolina flour? Durum semolina flour is the cornerstone of making tender pasta. Durum wheat is one of the three major types of wheat, the other two being hard or soft. Durum wheat is the hardest of the three, with the highest gluten content. It is ground to make semolina, a courser product than traditional baking flour, and this semolina is what is used to make BUITONI® pastas.
  4. How much BUITONI® Pesto should I use for one serving? Start with one tablespoon and toss with hot pasta. Use your preference from here - it is okay to add more.
  5. What are the nutritional benefits found in BUITONI® Whole Wheat pastas? Our Whole Wheat Ravioli and Tortellini are made from 100% Whole Durum Wheat Flour, which means they are made using the entire kernel of wheat, including the bran. They also have more fiber than pasta made from refined wheat - in fact, each serving of our Whole Wheat Three Cheese Tortellini has 32% of the Percent Daily Value of fiber.*
    *Each contains 11g of total fat per serving.
  6. Is BUITONI® pasta pasteurized? The pasta is blanched (scalded) and heat treated, but does not meet pasteurization standards. The eggs used in the product, however, are pasteurized.
  7. Are BUITONI® cheese products pasteurized? Buitoni cheese products are not pasteurized. However, the milk used to produce the cheese is pasteurized prior to making the cheese.
  8. Are your products Kosher? At this time none of our Buitoni products are certified as Kosher.
  9. What is Impastata Ricotta? Impastata Ricotta is a higher quality Ricotta cheese that is whipped to achieve a creamier, smoother texture. It's favored for its delicate sweet flavor and velvety feel.

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