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What is the best way to cook my Pastamoré pasta?
Key #1 – use a big pot and lots of water.  Seriously.  Big.  No sauce pans.  Nan recommends you to use a 12 quart stockpot – bigger is even better – to cook a 12 ounce package of our pasta.  The cooking pasta needs lots of room to swim and expand.  Too small of a pot and you will get variations in doneness and sticking.

Key #2 – add salt to the boiling water before you add the pasta.  This will not appreciably increase the sodium level in the finished product, but pasta does need seasoning.  Do NOT add oil at this point, save that for the drizzle of your favorite dipping oil at the end!

Key #3 – The suggested cooking times are on the package as a range – for example 4 to 6 minutes - and they will vary with the type and flavor of the pasta.  Everyone has their own preference for how done they like their pasta, so Nan recommends you stay by your pot and start tasting about a minute before the package indicates.  Once you get the pasta to the texture you are looking for, drain BUT leave a small amount of the boiling water in the pot.

Key #4 – Return the drained pasta to the same pot with the ¼ inch or so of the boiling water.  Now add the butter, blended olive oil or plain olive oil.  A little bit will go a long way, so add a little, taste, then add more if needed.  At this point if you can toss in another ingredient, like chicken, steamed vegetables, etc.  Plate it in pre-heated pasta bowls and you have yourself a fabulous flavorful and nutritious meal!

You can find more on this subject on our recipe blog by clicking here.

What is a 'tapenade' and how do I use them?
Tapenades come to us from the Provençal region of France, and is most commonly served as a spread on crackers, crudités, or crostini.  We also use them with pasta, omelets and more.  Learn more about their uses on our recipe blog by clicking here.
How do I use white balsamic vinegar?
Use White Balsamic Vinegar in salads and white sauces, on fish, vegetables or french fries or in any dish where the taste of balsamic vinegar is desired, minus the color.


How would heat affect your products?
It depends upon how high and for what period of time; however, even if the product should reach a temperature of 90 degrees or above, for several days, it will not be harmful. Exposure to high heat for several days could diminish the flavors; especially those of White Truffle, Garlic and Meyer Lemon.


What is the shelf life of your products?
If kept at room temperature, it is 24 months.


What is white balsamic vinegar?
We perceived the need for a Balsamic Vinegar with all of its unique notes, nuances and complexities, but with the added property of not discoloring salads and white meats. The closest analogy would be red wine versus white wine. Each one has a character that reflects its food dish. Our White Balsamic was created due to the realization that the color of the traditional Balsamic Vinegars tended to dominate more delicate dishes. Our White Balsamic Vinegar provides the velvety tartness associated with balsamic vinegar with the added benefit of a clean, light appearance. The mouth feel is smooth, energetic and light. One taste and the difference will be clear.


What would happen to the products if shipped/delivered and exposed to an extremely cold outside temperature? What would be the effect of freezing and subsequent thawing? Would the integrity of the products be compromised?
The only products you may have a problem with would be the Oils.  Sometimes, depending upon the length of exposure to freezing temperatures, the Oils can get cloudy or thick ~ which could also happen if refrigerated.  The majority of the time, however, once the Oils are at room temperature for a few days, or warmed, they return to normal.  In a few cases, the Oil can remain cloudy; however, it is not harmful; just affects appearance only.
How do I join the Nan's Gourmet Foods family?
To become a distributor, contact Nancy Pagan at nan@nansgourmetfoods.com

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