Whipping up a San Remo fresh pasta meal is easy. All pasta varieties cook in 6 minutes or less, whilst our fresh sauces can be ready in just 3 minutes.

We’ve offered a few tips below but if you have any more, we’d be delighted to hear about them or any questions you may have at
info@sanremo.com.au

How much water should I use? The general guide is 1 litre per 100g of pasta. This ensures the pasta won’t stick together and will cook in the quickest time possible. For 375g of pasta, use 3-4 litres. For 625g of pasta, use 6 litres.

Salt – to add or not to add? When cooking dry pasta it is generally recommended to salt the water to add flavour. However, with fresh pasta there is so much flavour in the filling that salt is not necessary. It is really a matter of personal choice.

How can I bring the water to boil more quickly? Cover the pot with a lid while you are heating the water. However, do not cover the pot while cooking the pasta.

Should I stir the pasta every now and again? Stir the pasta as soon as it’s placed in the water and every now and again during cooking. This ensures all sides cook evenly.

How do I drain the pasta? It’s always best to scoop the pasta out using a slotted spoon. However, if you don’t have one, gently pour the water into a colander and shake gently to remove excess water.

What’s the quickest way to make lasagna? With our Fresh Egg Lasagna Sheets. There’s no need to cook them first so you can place them in the baking dish as they are. First make sure the dish is covered in a layer of tomato sauce (San Remo Tomato, Onion & Garlic Sauce is ideal) then layer with the fillings and remaining lasagna sheets. Cover the top of the lasagna with more sauce.

I love cannelloni, but they’re always so hard to make! Did you know you can use San Remo Fresh Egg Lasagna Sheets to make cannelloni? Place the lasagna sheets in warm water for 15 seconds then place on a clean towel. Prepare your favourite filling, then spoon a heaped tablespoon onto the centre of the sheet. Lay a slice of mozzarella cheese on top of the filling then roll up. Spoon a layer of tomato sauce into a baking dish, place cannelloni on top, spoon more sauce over the top then cover with aluminium foil. Bake in a hot oven 40 minutes.