FAQ

Everything you need to know

Frequently Asked Questions

As a rule, you can always work with equal amounts of cooked pasta to sauce. Fresh pasta takes on 50% of its weight during cooking. So 100g pasta will become 150g once cooked; you could then add about 150ml of sauce.

Of course it will depend on the sauce consistency as well as your personal preference, but as a guide, this will work well.

Yes, absolutely. It is delicious cold; however, ensure to cook it correctly and then cooling it down as quickly as possible to avoid it from going soft/soggy while still warm.

Serve as an endless variety of pasta salads any time of day or season.

You are welcome to order online, phone, fax or email your order directly through to us.

We will then be able to confirm availability, lead time on collection/delivery, final costs and any further details you might require.

Yes; by ourselves on a¬†permanent basis – we have a very modern, fully electronic food safety & traceability system ūüôā

by any of our customers who would like to do so

by independent food safety contractors

by the SABS to HACCP standards,

by the department of Agriculture for export certification,

by ICSA for our halaal accreditation

by the City of Cape Town for the Certificate of Acceptability for food production premises

other government branches

We generally produce ‘to order’ and thereby¬†maximise the possible freshness and shelf life of our products.

For the same reason, all the fresh/perishable ingredients we use, are sourced locally and only as required.

 

As soon as possible and usually within 3 days of receiving your order. It depends on a few factors, of course, like what products your are looking for, in what quantities and also where you are based.

We will always endeavor to confirm the accurate expected delivery day, once we have received your order and required details.

Our factory is based in Maitland in Cape Town and we have 1 delivery van that has set routes in and around Cape Town on a daily basis for direct regular deliveries.

For some of the larger retailers we supply, we use their distribution centers & trucks to reach further in the Western Cape and nationally for some.

Otherwise, for all the other deliveries, we use a courier company to assist with our distribution.

We can deliver ‘free of charge’ in Cape Town, on our set delivery route, with the required lead time to produce the stock, for orders of no less than¬†R1000 excluding Vat.

Alternatively, you are welcome to arrange collection from the factory at an agreed upon time/date,

Or we can arrange a courier to deliver to you at an additional fee of R100 excluding VAT.

Yes, in Cape Town there is a delivery fee of R100 plus VAT, unless you prefer to arrange collection.

For orders outside of Cape Town, we would need to establish whether delivery is possible, if so, the cost depending on your location and the quantity ordered, etc.

Please contact us for more specific information in this regard.

To local stores, we can deliver once a week.

Online orders can be delivered as often as you would like to order.

Other delivery frequencies will depend on the area/product/volumes/costs, etc.

Not if you do not over-cook it.

Fresh pasta cooks much much quicker than dry, so keep an eye on it. Throw the pasta into the salted water only once boiling & boil it for about 2-3 minutes, depending on the thickness of the pasta.

Yes, you can absolutely do that. It is the traditional way of doing so.

It is however important to chose a place where the humidity is not too high, yet also not too low.

If the air is too dry and the temperature too hot, the pasta is likely to crack while drying. And on the other hand, if it is too moist or cold, the fresh pasta will go mouldy and sour before it is able to dry.

Yes, of course.

We do not use any endangered species, we do not use GMO, we declare everything we use on our labels truthfully so that consumers can decide for themselves what they would like to support and what not. We adhere to all required relevant standards, do not squeeze for prices and pay our suppliers on time.

As members of FEDHASA, WCFFI, certified and accredited by the bodies we are, operating within our local and national environment and having the demanding customers we do, working and sourcing unethically would be unsustainable.

 

Yes, for orders that specifically request/require it.

You can work on an average of 150g of raw fresh pasta per person. Fresh pasta takes on 50% of its weight during cooking; as opposed to dry, which generally doubles in weight.

 

Nope, you can cook it from frozen and without adding much cooking time at all.

Depending on the amount of frozen pasta and the amount of boiling water you have in your pot, your cooking time will be effected.

Yes, we make glutenfree Tagliatelle.

Generally yes.

There is an endless variety of shape-, flour- & colour variations and we can make quite a large number of them.

For once off orders, we are however limited to the dies/molds we have. For long term projects, we would import the relevant mould from our machine suppliers in Italy.

For special, tailor made orders, we would need to discuss the required lead time as well as the minimum orders we need to make it viable. 

Instead of the ‘real’ Italian durum wheat semolina pasta flour, which is a healthy, complex carbo-hydrate, hard wheat flour, we use a blend of glutenfree flours instead.

 

Yes. Due to the substantially shorter cooking time, the nutrients, including minerals, proteins and carbo-hydrates are preserved better.

Our hard wheat durum wheat semolina pasta is low GI, if cooked correctly. If over-cooked to ‘mush’, the complex carbo-hydrate is broken down to a simple one and the¬†slow energy release attribute is lost.

Hard wheat flour is relatively high in protein, low in sodium & fat and has a relatively low GI.

Yes, absolutely. Fresh Pasta freezes very well. You can cook it from frozen and do not need to defrost it before. it can be frozen for 3 months or even more, but it does loose more and more colour and flavor the longer you store it. also, keep in mind that it becomes very brittle while frozen and will break if not protected in the freezer.

For 3 reasons:

  1. It conveniently cooks in only 2-3 minutes vs 12-15 minutes for dry. This saves valuable time as well as electricity or gas.
  2. It is healthier, if not over-cooked, but kept al dente.
  3. It simply tastes better. Have you tried dry, de-hydrated Tortellini, canned Spaghetti & sauce or those long shelf life Gnocchi recently?

Easy: with at least 5lt salted, boiling water per kg of pasta.

  1. Bring large pot of water to boil
  2. Add a generous TBS or 2 of salt
  3. Once the water is boiling, add pasta & bring back to boil as quickly as possible
  4. Now the cooking time depends on the pasta you are cooking. keep taking 1 out of the water every 30 seconds & taste/test whether you like it yet.
    1. if you are cooking a fine, thin pasta like angel hair or very thin Linguine, 30 seconds of boiling might be enough
    2. thin Tagliatelle/Fettucine might take 1.5 – 2 minutes
    3. Spaghetti, Conchiglie, Ravioli, Tortellini, Girasoli, Panzerotti, etc 2-3 minutes
    4. Penne, Fusilli, Creste Di Gallo, Amori, Mafaldine, etc around 3 minutes.
  5. As soon as you are happy with the level of ‘al dente’, drain the pasta immediately
  6. Add your sauce & serve immediately for best results.
  7. Once you have done this a few times, it will become second nature and you will know exactly how long you like your pasta cooked. You can even tell whether it is done, by how it looks.

 

We do not add any artificial preservatives, colourants or flavourants to our Pasta Factory products.

However, there are some compound ingredients we use, that contain things like: antioxidants in the white wine vinegar and bamboo shoots, stabilizer in the coconut milk, firming agent in the peppadews, etc, that we cannot seem to avoid entirely.

We label all products and their ingredients clearly, to avoid any misunderstandings.

If you make it from scratch at home, I would say you could give it 3-5 days in the fridge; but much longer in the freezer of course. Fresh pasta freezes really well.

Most of our pasta gets pasteurized, so steamed at close to 100%C¬†for a very short time. This gives it another few days shelf life in the fridge. Additionally, our pasta, meals & pizza¬†are¬†packed in ‘MAP’ – which basically means that we remove¬†as much oxygen as possible from the packaging to slow down the breakdown process. So this gives¬†our product another few days.