Q : How much water should I use when cooking pasta?
Cooking methods affect the texture of pasta. Be sure to use a large enough pot with plenty of water, enough for the pasta to swim freely. Tough or rubbery pasta is due to undercooking. Mushy or sticky pasta may be the result of too little water or water not at a rolling boil, or being overcooked.
Q : Should I add salt to the water?
No. We do not recommend it. It does not help to "speed up" the boiling process nor does it add to the taste.
Q : How do I reheat cooked pasta?
You can put it into a resealable plastic food storage bag and heat it in the microwave for about 2 minutes. Be sure to vent the bag slightly so steam does not build up. If the pasta is sticky add 2 tablespoons of water before heating. You can also add a small amount of vegetable oil to the leftover pasta before heating. Oil will keep it from clumping. Do not refrigerate for longer than 3 days.
Q : Are your products gluten free?
All of our pasta products are made from wheat and therefore will have some amounts of gluten in the product.
Q : Is the serving size cooked or uncooked for the nutritional information?
All of our nutritional information is based on an uncooked measurement since some pasta’s will double or even triple in volume.
Q : Where can I find a specific type of pasta?
NO YOLKS are sold by distributors and retailers throughout Canada. Unfortunately, we cannot determine which retail stores are going to carry the specific type of pasta you are looking for. However, you may want to talk to your Store Manager to see if they can order it for you. We also recommend checking any of your major grocery stores including any national chains.
Q : Can I order directly from you?
Unfortunately, we do not sell our products through the company.
Q : Do you send coupons?
As our coupons are distributed within the stores shelves, we do not have procedures in place to send coupons directly to our consumers at this time. Please check the coupon section of your local grocer shelves periodically for coupon availability.
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