HOW TO COOK ALLIGATOR FRESH PASTA

Our fresh pasta is made daily in Melbourne using local ingredients wherever possible. It contains no added preservatives, flavours or colours - and is an easy and delicious meal for the entire family.

Why choose fresh over dried?

Fresh pasta cooks a lot quicker than dried. The GI count is low in fresh pasta. It’s convenient to have in the freezer and there’s no need to defrost ... you can cook it straight from the freezer.

A simple rule for cooking fresh pasta is to have 1 litre of boiling water per 100 grams of pasta with a pinch of salt added (use this method for cooking all of the pastas listed below). This allows the pasta to move freely around the pot and not stick, and the water will return to boiling quicker. If your cooking fine pastas such as linguine, rinsing the pasta in hot water after cooking washes off the excess starch and will prevent your pasta sticking and give you a better finish.

HOW TO COOK RAVIOLI & TORTELLINI

When cooking fresh Ravioli follow the guidelines above and allow 5 minutes for cooking. (6 minutes if frozen)

FETTUCCINE, LINGUINE SPAGHETTI & RIGATONI

Fresh Fettuccine and Linguine will cook very quickly because it is the finest pasta we produce, so 1 to 2 minutes will be enough. Spaghetti and Rigatoni will take 3 minutes. (Allow 1 extra minute if frozen)

GNOCCHI

Fresh Gnocchi is cooked for 1 minute in boiling water (remember to allow lots of water), remove the Gnocchi out of the water whether it is floating or not as it is already cooked and only needs re-heating. Alternatively you can place the gnocchi in a sauce and bake in a pre-heated oven (180°c) until hot. We do not recommend freezing gnocchi

FRESH CANNELLONI

Cannelloni is traditionally covered in sauce and baked in an oven. Place your fresh Cannelloni in a tray that has a slightly greater depth than the Cannelloni and cover with sauce; it’s important that the sauce is quiet wet because it’s the liquid in the sauce that cooks the Cannelloni. Bake in a pre-heated oven (180°c) for 25-30 minutes. Allow an extra 20 minutes if cooking from frozen.