Q: Why does Da Vinci ONLY use FREE RANGE EGG?

A: Da Vinci are responsible food producers. We care about the environment and the welfare of Animals. We, as many others, believe that cage layers is inhumane.

Q: Does Da Vinci Use flavours or additives?

A: DA VINCI DOES NOT USE ANY FLAVOURS OR ADDITIVES. When you purchase a Da Vinci Beef Ravioli, or any other DA Vinci Pasta, you can be assured that you are getting, in this case BEEF. We DO NOT use any flavour enhancer's, whether they are called natural or not. We obviously add other ingredients, like Vegetables, Oil, and herbs, BUT NO FLAVOURS or ADDITIVES. Our aim, is to provide as close to a ‘traditional' or ‘home made' product that is possibly available, and we work very hard to ensure this.

Q. Why do you believe laminated pasta is better?

A: The lamination process replicates the 'old style' rolling pin method. Extrusion is where the dough is forced through a die. The dough is forced through at an extremely high amount of pressure which also creates high heat. Some products can only be extruded, such as short pasta (Like Penne & Rigatoni) but at Da Vinci ALL our long dry pasta and ALL our Fresh pasta are ONLY laminated… We do NOT extrude these.

Q : How much water should I use when cooking pasta?

A : Be sure to use a large enough pot with plenty of water, enough for the pasta to swim freely. Gummy or sticky pasta may be the result of using too little water or cooking the pasta longer than recommended.

Q : How should we cook the pasta?

A: In the case of our fresh pasta, we have developed technology which allows you to cook the pasta in less than 3 minutes. We recommend bringing the pot of water to boil, then lower to a simmer and add the pasta. You should also stir the pasta.

Q : Should I add salt to the water?

A : We suggest using a traditional preparation method by adding a little salt to the boiling water. It is not a must.

Q: What does 'al dente” mean?

A : 'Al dente” literally means 'to the tooth”. When the pasta is cooked al dente, there should be a slight resistance, or firmness, in the centre.

Q: How long can pasta be stored?

A 1: Dry pasta has a shelf life of approximately 2 years and sometimes longer if stored in a cool and dry area. A2: Fresh Pasta has a refrigerated life of approximately 70 Days and must be stored in the Refrigerator. You can also freeze the fresh pasta before the best before date for up to 12 months.

Q: Is eating pasta fattening?

A : Pasta is a good source of complex carbohydrates, and a moderate source of protein, containing minerals such as iron and phosphorus, and essential B vitamins. As with all foods, choosing the appropriate serving size is the key, and picking a healthy sauce makes a huge difference to the fat content.