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Have you tried the flavor of fresh?
As someone in the business of serving people great food, you always want to make sure you have the best tasting products. In this free e-book, you'll learn the difference between fresh and pre-cooked pasta. You'll learn:
  • How the water weight in pre-cooked pasta affects your yield per pound

  • The cost per serving of fresh vs pre-cooked pasta

  • How to avoid broken or burst ravioli

  • Which pasta absorbs flavors best

    Plus, see the results of our eye-opening Fresh vs. Pre-cooked Tortellini Experiment!

Fill out the form to the right to learn more and start saving some dough!