• Making fresh pasta
Nothing beats the taste of fresh, homemade pasta. Now you can learn to make your own.

• Pasta, please: 100+ pasta recipes
Enjoy rich aromas and robust flavours with our large selection of pasta recipes.

For main course servings, count on 12 oz to 1 lb (375 to 500 g) for 4 servings. In all our recipes, long pasta is measured by weight and short pasta by cups (mL) wherever possible.

Long pasta: Pasta such as spaghetti is impossible to measure by the cup. If you don't have a kitchen scale, here's a way to measure. Wrap a tape measure around a bundle of pasta or use a round cookie cutter to measure the circumference.
• About 2-1/2 inches (6 cm) is 3 oz (90 g), 1 serving.
• About 4-1/2 inches (11 cm) is 8 oz (250 g), 2 to 3 servings.
• About 5-1/4 inches (12.5 cm) is 12 oz (375 g), 4 servings.

Short Pasta: For popular shapes such as penne, fusilli, rotini and radiatore, 12 oz (375 g) equals about 4 cups (1 L). The same weight of smaller pasta such as macaroni or tubetti equals 2-3/4 cups (675 mL). For larger and bulkier shapes such as farfalle, you'll need about 6 cups (1.5 L).

Large Pasta: 12 to 15 lasagna noodles weigh about 12 oz (375 g).

Pasta storage

Dried pasta should be stored in an airtight container or package at dry room temperature for up to one year.

Commercial fresh pasta should be stored in refrigerator and used by "best-before" date on package.

Homemade fresh pasta (click here to learn how to make your own) is best cooked as soon as made; otherwise store in refrigerator for up to 2 days. Or dry at room temperature and store in refrigerator for up to 1 week.

Matching pasta types to recipes
Different pasta shapes match some sauces better than others. As a rule of thumb, you can interchange each of these pasta types within each group.
• Spaghetti, vermicelli, spaghettini, linguine or fettuccine: serve these long strand pastas with smooth sauces that will cling to them.
• Fusilli, rotini, radiatori, orecchiette, conchiglie, farfalle or rigatone: serve these short shaped pastas with chunky sauces that will nestle in the grooves of the pasta; they are also great baked.
• Penne, ziti or macaroni: these tubular pastas are suitable for most sauces.
• Stellini, alphabet, orzo or tubetti: these tiny shapes are perfect for soups and stews.