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