Pipette Pasta

Store dry pipette pasta in an airtight container in a cool, dry place. Once cooked, store in an airtight container in the refrigerator for up to 3-4 days.

Cook pipette pasta in plenty of well-salted boiling water until al dente.

The "scoop" of the shell shape makes it ideal for trapping small ingredients like peas or bits of pancetta.

Rinse cooked pasta only if using in a cold salad; otherwise, the starch helps sauce adhere.

Creamy sauces (Alfredo, carbonara)

Hearty meat sauces (Bolognese)

Vegetable-based sauces (primavera, pesto)

Cheesy bakes and casseroles

Overcooking the pasta, which can make it mushy.

Using too small a pot with not enough water, leading to sticky pasta.

Not salting the pasta water sufficiently, resulting in bland pasta.