Cooking Pasta Cocco is an act of respect. It’s not a product to be treated with haste or carelessness. To get the most out of it, just a few key tips are needed—simple, but essential. Here are some practical suggestions to bring out its best, whether at home or in a professional kitchen:

1. Use plenty of water

The ideal ratio is at least 1 liter per 100 g of pasta. Pasta Cocco releases very little starch but needs room to express its full character. 1 litro ogni 100 g di pasta. La Pasta Cocco rilascia pochissima amilosità, ma ha bisogno di spazio per esprimersi.

2. Add coarse salt only once boiling

Salt the water only once it has reached a rolling boil. This helps retain the full flavor and avoids loss of mineral salts.

3. Don’t exceed the recommended cooking time

Timing is everything. Each pasta shape has its own “resistance,” and even slightly overcooking it can compromise its texture.

4. Don’t rinse under cold water

Never rinse under cold water if you want to preserve its flavor. If you need to finish it in a pan, “pull” it with a little cooking water and the sauce.

5. Choose sauces that enhance, not overpower

Pasta Cocco has a delicate yet distinctive flavor profile. It pairs beautifully with single-origin extra virgin olive oil, fresh tomato sauce, or aged cheese cream.

When you cook Pasta Cocco, you're not just making a meal—you’re creating a ritual of flavor. And every detail matters.