Cooking Instructions for Maria’s Pastas

We suggest that for each pound of all types of macaroni, you use one gallon of water – for best results.

Macaroni Cuts

Capellini

30 seconds

Ditalini

4-6 minutes

Fettucini

5-7 minutes

Fusilli

10-12 minutes

Linguini

3-5 minutes

Pastina

3-5 minutes

Perciatelli

4-6 minutes

Radiatore

5-7 minutes

Rigatoni

8-10 minutes

Shells (small)

3-5 minutes

Shells (medium)

4-6 minutes

Soup Chips

5-7 minutes

Spaghetti

1-2 minutes

Ziti

5-7 minutes

Specialty Pasta

Manicotti

Bake at 350 degrees for 1-1.5 hours

Ravioli (all types)

Boil for 10-12 minutes, stire delicatley with wooden spoon to avoid sticking. Use slotted spoon to remove from pot.

Stuffed Rigatoni

Boil for 6-8 minutes

Stuffed Shells

Bake at 350 degrees for 1-1.5 hours.

Cavatelli, Hats, Potato Gnocchi

3-5 minutes after bringing to a second boil.

Whole-Wheat Hats

5-7 minutse after bringing to a second boil