Yes. Our BUITONI® pasta packages are labeled with a “Use or Freeze By” date. Pasta should either be frozen or consumed by this date. Freeze uncooked portion (below 5 degrees F) in a plastic freezer type bag. Frozen pasta and sauce should be consumed within 30 days of freezing.
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.
To help prevent BUITONI® 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.
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.
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.
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.
We have several varieties of BUITONI® Tortellini that have different calorie amounts. We recommend to always check the packaging labels or the specific product page on our website for the most up-to-date information.
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”!
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.
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.
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.
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.