HOW TO USE INGREDIENTS

Ragù alla Bolognese

This ragù sauce is already cooked and ready. Just warm it up for couple of minutes at very low heat. Drain your pasta 3 minutes before “al dente” cooking time, put it in the pan with the heated ragù and cook for 3-4 minutes. If it becomes too dry, add some of the cooking water you previously saved. Serve it hot, add parmesan and oil when it is in the plate.

Cherry-tomato Sauce

The tomato sauce is not cooked, you need to cook it for a while before adding it to your pasta.
Put in the pan some olive oil and tiny-minced onions. Let it simmer, add the tomato sauce, a pinch of salt, a pinch of sugar and cook at very low heat for 20 mins (taste it if it needs more or less time). If it gets dry, add some water. Drain your pasta 3 minutes before “al dente” cooking time, put it in the pan with the sauce, add some basil leaves and cook for 3-4 minutes. If it becomes too dry, add some of the cooking water you previously saved. Serve it hot, add parmesan and oil when it is in the plate.

Basil Pesto

The basil pesto DOES NOT need to be cooked. Just add it to the pasta when it is ready, never put it on the cooker. Just add some oil if it is too dry.

Pasta di Gragnano

This traditional pasta di Gragnano does not have an indication on the cooking time. It should be not less than 7 minutes, just keep on tasting until it has the right texture. (do like a real italian).
If you mix it with a sauce, always remember to save some of the cooking water if the sauce is too dry and to drain it 3-4 minutes before so that you can finish cooking it in the pan with the sauce.

Extra Virgin Olive Oil

This oil is not suitable for cooking, it would be wasted 😉
Use it raw to season your pasta, salads, meats, fish, bruschettas. Do not cook or heat it, you would lose all its amazing properties.

Honeydew

This is a special honey, with a more flavoured taste, you can use it as standard honey in teas, infusions, yogurt and granola, …

Pistachio Nutella

The amazing pistachio nutella can be used as you use jams, marmelades, nutellas. My favorite? directly from the jar with a spoon 🙂

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Pistachio Pesto

The pistaschio pesto is perfect as a sauce for your pasta. Do not cook it, it is already cooked. 
Pay attention to the quantities of pasta, a jar of 190gr is good for not more than 1kg of pasta. 
If you want a lighter taste of pistachio, you can diluite the sauce with one spoon of pre-heated cooking cream or the cooking water of the pasta.
If you want a stronger sauce, you can cook some bacon cubes in the pan, add some 1 or 2 spoons of cream, let it cook from couple of minutes. Once it is cooked, turn the heat off,  add the pistachio pesto and the pasta. Add parmesan or pecorino (if you want a stronger taste). If the pasta is too dry, add 1 spoon of cooking water of the pasta.