Cooking time for fresh pasta is substantially less than dry pasta.
As a general rule-
Spaghetti and Linguine cook for 3 minutes
Fettuccine for 3 minutes
Penne and Fusilli for 4-5 minutes.
The true test is not time, the true test is taste.
Cooking our fresh pasta
Allow 4-6 quarts of water per pound.
When removing the pasta from package "fluff" it up a bit, separating the noodles before adding it to the water.
Add pasta to salted boiling water, stir & begin timing. Cooking times vary so check pasta after 3 minutes and do not overcook.
Once pasta is cooked, drain well and toss immediately with the sauce, coating evenly. Enjoy!
You might find dark specks in your Roasted Red Pepper pasta...not to worry. When the peppers are roasted they also get blackened. This brings out the true flavor to the pasta.
