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Frequently Asked Questions

Here you will find questions that are frequently asked about Giovanni Rana. Of course, we are always happy to answer any other questions that you may have. Send us your question through the contact us form.

QUESTIONS

  1. What is a recommended serving size?
  2. How should fresh pasta be stored?  
  3. Can fresh pasta be frozen?
  4. Can I cook Giovanni Rana fresh pasta from frozen?
  5. Does Giovanni Rana fresh pasta contain nuts?
  6. Does Giovanni Rana fresh pasta contain MSG?
  7. Is Giovanni Rana fresh pasta suitable for vegetarians?
  8. What is the difference between Durum wheat and other wheat flour and why are they both used in Giovanni Rana fresh pasta?

ANSWERS

  1. We recommend using half a pack of tortelloni per person. When uncooked this weighs 125g but when cooked this gives a 190g portion.
  2. Giovanni Rana fresh pasta must be stored in the fridge. If the pack is sealed use by the date shown on the pack, but once you open it use within three days.
  3. Giovanni Rana pasta is suitable for home freezing. We recommend freezing on the day of purchase and eating within one month.
  4. We do not recommend cooking the pasta from frozen as the delicate pasta can be damaged. For best results defrost in the fridge and cook as per the instructions on pack.
  5. Although the recipes do not actually contain nuts the Giovanni Rana products are made in a factory with products that do. These products may be made on the same line and therefore we cannot guarantee that the products are nut free. Please see individual packs for allergen advice.
  6. Giovanni Rana pasta does not contain MSG.
  7. To give the best flavour and texture we select the finest authentic Italian cheeses to make the fillings for our tortelloni. The traditional methods used to make many of these cheeses are protected by a “Denominazione di Origine Protetta”, the Italian equivalent of Protected Designation of Origin; this means that they must be made to a traditional recipe using animal rennet so they are not suitable for vegetarians.
  8. Durum wheat is high quality hard semolina and gives the pasta a good bite, referred to as “al dente” in Italy. Giovanni Rana pasta is also smooth and silky to allow the filling to be perfectly encased without the pasta breaking; soft wheat flour is used to give this texture.