Storage

1. Can I cook the 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.

2. How long can I leave the 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 the product once opened and how should I store it?

   Store the unused portion in an airtight container, refrigerate and use within 3 days.

Preparation

1. What adjustments to the cook time are needed if the 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 the 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 the 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.

4. Is there a way to prevent filled pasta from falling apart?

   To 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 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 too hot, the oil starts to cook the basil and turns it brown.

6. Does Whole Wheat Ravioli require different preparation than regular ravioli?

   Whole Wheat Ravioli and regular ravioli are prepared the same way. To 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. Can I heat Bruschetta?

   To serve our Classic Bruschetta in traditional Tuscan style, spoon them cold or at room temperature on freshly grilled bread with a drizzle of extra virgin olive oil. Our Classic Bruschetta, because it’s made with fresh tomatoes and basil, shouldn’t be cooked, but it can be tossed with hot pasta as a fresh alternative to marinara.

8. Is the 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.

Product

1. What sauce do you recommend I serve with this 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 other facts would I be interested in knowing about Italian foods and cooking?

   Linguine translated from Italian means "small or little tongues." Considered a spaghetti, this pasta has the shape of a narrow, thick noodle, and can be served with a number of sauces.

   Fettuccine is considered a noodle. Translated from Italian, it means "small ribbons." It can also be spelled as "fettuccini."

   Angel Hair - In Italy, this pasta is known as "capelli d' angelo" or Angel Hair. This pasta is delicate and extremely thin (do not overcook!). A light sauce, such as BUITONI® Pesto with Basil or Roasted Garlic Marinara Sauce goes well with this pasta.

   Ravioli is probably the most well-known in the pasta family. This pasta pillow is stuffed with cheese, meat or vegetables. Ravioli can be topped or baked with sauce.

   Marinara Sauce - There are several Italian tomato sauces and Marinara is one of the most basic. A simple sauce made with tomatoes, garlic, seasonings and olive oil. This sauce goes well with any pasta.

   Alfredo sauce is commonly paired with Fettuccine and was created during the 1920's by Roman restaurateur, Alfredo di Lello. (Movie stars Mary Pickford and Douglas Fairbanks brought Fettuccini Alfredo to the United States.) Butter, grated Parmesan cheese, cream and black pepper make this sauce extra special. We also have a light version for those who are watching calories.

   Pesto originated in Genoa, Italy. BUITONI® Pesto with Basil Sauce is made with basil, garlic, pine nuts, Parmesan cheese and olive oil. Though served primarily with pasta, Pesto can be used to create a variety of dishes, such as Creamy Pesto Dipping Sauce.

   "Primavera" is an Italian word which means "spring style" and refers to the use of fresh vegetables, either chopped or julienned (strips) as a garnish, or tossed in the dish.

   The Italian phrase "al denté" means "to the tooth." Commonly, it refers to pasta that is cooked only until it offers just a slight resistance to the bite and is not soft, mushy or overcooked.

4. What is durum semolina flour?

   Durum semolina flour is the cornerstone for 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.

5. How much 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.

6. What is in the Vodka Sauce?

   The Vodka Sauce is a smooth combination of tomatoes, water, cream, butter, with Parmesan cheese, garlic, spices, and a hint of vodka. It has no alcohol content.

7. 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.

8. Is the 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.

9. 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.

If we haven't answered your question in this FAQ, please Contact Us.