METHOD:
It’s the end of the work.
All filled pasta should be either cooked immediately or blanched.
It might seem like pre-cooking but it isn’t.
Pour small quantities of stuffed pasta into a pan with plenty of boiling salted water.
Keep the heat high, as soon as the pasta resurfaces, remove it with a slotted spoon.
Distribute well spread out on a frame or a polished surface.
Wait until it has cooled and dried to place in the fridge.
The cooking time is exactly the same as for a fresh, unbleached product.
You can keep it in the fridge for three days and consume it whenever you want.
If you really can’t do without you can also put it in the freezer.
