RECIPE BOOK
Mastering the art of cooking fresh pasta is just a touch more attentive than its dry counterpart.
Follow these steps to perfection with a 500g pack:
- Boil 4-5 litres of water in a large pot and sprinkle in 30g of salt.
- Gently loosen the pasta before adding it to the boiling water.
- Stir occasionally to prevent sticking.
- After reaching your desired texture (refer to cooking times below), drain the pasta and give it a drizzle of olive oil for a delectable finish.
Pro Tip: The pasta water is a fantastic base for soups and stews – a naturally flavorful, starchy stock. Remember, our veggie pasta boasts 40% veggie goodness.
For the final flourish: When indulging in our Fritz sauces, warm them in a spacious saucepan before tossing in the pasta. For your unique creations, introduce proteins, seafood, or grilled veggies according to your palate.
Saucing note: A 500g sauce batch perfectly envelops 500g pasta. To stretch the sauce, a splash of reserved pasta water works wonders.
Serve up the masterpiece, crowned with a sprinkle of Parmigiano or Pecorino.
While we recommend the following cooking times, remember personal preferences play a role:
- Curly Pappardelle : 7-8 minutes
- Spaghetti : 3-4 minutes
- Fettucine: 4-5 minutes
- Fusilli : 3-4 minutes
- Macaroni : 3-4 minutes
- GF Fettucini Pasta dry : 15-17 minutes
Remember: Should you not use the entire batch, cook what you need and freeze the rest. When the craving strikes, toss the frozen portion into boiling salted water and cook as advised.

