Can I use BUITONI® pasta or sauce after the "use or freeze by" date?
We do not recommend using our products after the “Use or Freeze By” date on the package, unless the product was frozen on or before that date. If you decide to freeze the product, it should be consumed within 30 days of freezing.
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 or sauce should be consumed within 30 days of freezing.
Can I store leftover Buitoni pasta or sauce in the refrigerator after cooking?
Store leftover pasta or sauce in an airtight container, refrigerate and use within 3 days. Cheese should be refrigerated in an airtight container and consumed within 5 days after opening.
I left my BUITONI® out on the counter. Is it still safe to eat?
Our Buitoni products are perishable and intended to be kept in a refrigerated state, so we do not recommend consuming it.
What adjustments to the cook time are needed if BUITONI® pasta is frozen?
Frozen pasta can be cooked without thawing. It should be prepared according to the package instructions.
Can BUITONI® pastas and sauces be cooked in the microwave?
Buitoni Pasta and Buitoni Pesto with Basil should not be heated or prepared in the microwave. Buitoni Alfredo and Marinara Sauces (thawed) sauces should be prepared according to the package instructions at 100% (high) power. Buitoni Alfredo and Marinara Sauces being prepared from a frozen state should first be defrosted at 50% (medium) power, and then prepared according to the package instructions.
How can I prevent BUITONI® 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.
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. Bubbles should be seen just around the edge of the pasta pot. Stir gently and do not overcook the pasta.
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.). Alternatively, you could defrost the Pesto in the refrigerator. If the Pesto is heated to higher temperature ranges, the oil starts to cook the basil turning it brown.
Is BUITONI® pasta fully cooked?
Our Buitoni pasta should be prepared according to the package instructions. Prior to that time, the pasta is not considered fully cooked.
Why do I need to cook BUITONI® pasta in 4-5 quarts of water?
Our chefs create our cooking instructions for the best results. Pasta needs freedom of movement to help keep it from sticking together and cook evenly
If I am cooking two 9 oz. packages together, should I double the cook time?
No need to double the cook time on two packages, but we would recommend adding an additional quart of water. Cook times are listed on the package.
Can BUITONI® pastas be cooked in a skillet?
Our pastas are not designed to be cooked in a skillet. We recommend following preparation instructions listed on the package.
What is the best way to open BUITONI® pasta packaging?
We recommend carefully cutting the top film with scissors to open the package.
What sauce do you recommend I serve with BUITONI® pasta?
Tastes and preferences vary widely, so we have a 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.
What is the difference between Tortellini and Tortelloni?
Tortellini and Tortelloni are essentially the same pasta shape with size being the only difference. Tortellini are small twists of pasta, filled with various ingredients, such as cheese or meat. Tortelloni are larger versions 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 that he modeled the little Tortellini after her navel! The nickname for this pasta in Bologna is "sacred navels"!
What is durum wheat?
Durum wheat 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 coarser than traditional baking flour and is used to make BUITONI® pasta.
How much BUITONI® Pesto should I use for one serving?
Start with one tablespoon and toss with hot pasta. Use your preference from there - it is a personal preference on how much to use. The back of the package contains the nutrition information for one serving.
Is BUITONI® pasta pasteurized?
Our pasta is blanched and heat treated, but does not meet pasteurization standards. The eggs used in the product, however, are pasteurized. We recommend preparing the products according to their preparation instructions on the back of the package for the best safety and quality standards.
Are BUITONI® cheeses pasteurized?
Buitoni cheese products are not pasteurized. However, the milk used to produce our cheese is pasteurized prior to making the cheese.
Are your products Kosher?
At this time, none of our Buitoni products are certified as Kosher.
Are BUITONI® products gluten free?
All of our Buitoni pastas, including our vegetable, herb and spice infused pastas, contain wheat derivatives and are made on the same lines as products that contain gluten ingredients. Our Buitoni sauces are certified gluten free and prepared in a separate area from our pasta. Every precaution is taken to prevent cross-contact.
Are BUITONI® sauces gluten free?
Yes! All Buitoni sauces are certified gluten free.
Do BUITONI® products contain or have cross contact with Peanuts/Nuts?
Peanuts are not present in the facility where we make our Buitoni products, however our Pesto sauce is made with pine nuts and walnuts. Every precaution is taken to prevent cross-contact.