Cooking Tips

·  Give it room to move
🫧 Use a large pot with plenty of water so noodles can move freely and cook evenly — especially spaghetti and linguine.

·  Season your water
🧂 Add a generous pinch of salt to boiling water before adding pasta to bring out its natural flavour.

·  Watch the clock / Set a timer
Short shapes cook to al dente in about 5 minutes, long shapes like spaghetti and linguine take around 9 minutes. Setting a timer is most effective for not over cooking!

·  Stir right away
Give the pasta a quick stir for the first few minutes to prevent sticking.

·  Don’t add oil to the water
Oil can prevent sauces from clinging — your pasta naturally sticks to sauces.

·  Don’t rinse (usually!)
Skip rinsing after draining to keep natural starches that help sauce stick.
Tip: For pasta salads, a quick rinse under cold water helps cool it down.

·  Save some pasta water
💧 A splash of reserved cooking water helps sauces blend into a smooth, creamy finish.

· Perfect for pasta salads
Let the pasta cool slightly to help prevent sticking — ideal for cold dishes. Cook it 1–2 minutes less than the recommended time, as it will continue to cook while cooling, leaving it perfectly textured for pasta salad.

·  Try different shapes
Short shapes are quick and easy, long strands are classic and elegant.

·  Have fun with flavours
From simple olive oil and garlic to rich, hearty sauces, our pasta is versatile — experiment and enjoy!

·  Dogs love it too!
🐾 Many pups can’t resist a little plain Kaslo Sourdough Pasta! (Skip sauce and salt for them.)

·  Keep sauce handy
Toss your pasta immediately after draining for the best flavor and texture.

·  Al dente is ideal
Cook pasta until tender but still slightly firm — preserves texture and absorbs sauces beautifully.

·  Flavor tip
Sprinkle a bit of finishing salt or fresh herbs after cooking to highlight the nutty sourdough flavor.

·  Versatile & quick
⚡ Our packaged pasta cooks in minutes and works beautifully in soups, casseroles, and simple olive-oil-and-garlic dishes.