REHEATING COOKED PASTA:
Cooked pasta can be stored in a sealed bag or covered container for up to three days. Simply toss a small amount of cooking oil with the pasta and place into your container. To reheat, dip the pasta in boiling water for about 45-60 seconds. Drain and use immediately.

COMMOM PROBLEMS WHEN COOKING PASTA. Boil, Boil, Boil - Trouble and Toil if you don't.
Does your pasta stick together or turn soft and mushy? Nine times out of ten, the reason for the disaster is that the pasta was improperly cooked. Pasta needs plenty of water - at least one gallon for each pound of pasta. Each strand or piece of pasta has to be surrounded by water.

Secondly, water should be at a rolling boil when you add the pasta. If the water is not boiling, the starch escapes into the water causing cloudy water and sticky pasta.

COMMON PROBLEMS AND SOLUTIONS:

1. THE PRODUCT FALLS APART WHEN COOKED. SOLUTION: Look at the pasta in the dry state. Does the product have white blisters? This is referred to as checking and is caused by incorrect drying at the factory. Pasta will break up once it hits the water and starts to cook. Dakota Growers Pasta Company has strict quality control measures to assure that checked product does not leave the plant.
2. THE PRODUCT HAS PINPOINT WHITE SPOTS OR TINY BROWN SPOTS. SOLUTION:These are granular semolina pieces that were not completely mixed with water during the mixing. These spots do disappear while cooking and have no adverse effects.
3. THE PRODUCT COOKS UP MUSHY. SOLUTION: Any one of several reasons can cause this.
   1. >Too little water - use at least one gallon of water for each pound of pasta;
   2. Water was not at a rolling boil when the pasta was added;
   3. Water was never brought back to a rolling boil after the pasta was immersed in the pot;
   4. Pasta was not stirred while cooking;
   5. Overcooking. Follow the recommended cook time on the package.
4. THE PASTA COOKS UP RUBBERY AND TOUGH: SOLUTION: Pasta was not cooked long enough. Pasta should be firm to the tooth or al dente.
5. THERE'S POWDER AT THE BOTTOM OF THE CASE. SOLUTION:Some types of pasta are made with a bronze die instead of a teflon die. A bronze die gives the dried product a rougher surface and is chalky on the outside.
6. THE PRODUCT STICKS TOGETHER WHEN HOLDING. SOLUTION:This can be caused by several reasons:
   1. The pasta was dropped into the cook water all at once - the pasta should be gradually added to the boiling water;
   2. Pasta should be stirred occasionally while cooking;
   3. When holding pasta, one tablespoon of vegetable oil per pound of dry pasta should be tossed with the cooked product.