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.

Do you have any suggested oils or recommendations on what to toss with your pasta?

We do!  We have published a handy one-page chart which you can review and print out from our Recipe Blog.  You can find that entry here.

Which, if any, of my Nan's products should be refridgerated?

Olive oils and balsamic vinegars should be stored in a dark pantry - and NOT refridgerated.  Same with the pasta products.  Our mustards and grill sauces are high enough in acidity that they can stay out of the fridge, but to retain flavor, we recommend they be refridgerated after opening.

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?

Think of 'white' balsamic vinegar as the lighter, more elegant cousin of a traditional dark balsamic.  Use white balsamic vinegar in salads and white sauces, on fish, vegetables ,french fries or in any dish where the taste of balsamic vinegar is desired, without the dark color or intensity of traditional balsamic.

How can I become a part of the Nan's Gourmet Foods family?


To become a distributor, or if you are interested in sales, contact Brad at brad@nansgourmetfoods.com.  We are actively looking for great foodies to join us up and down the west coast.