Hot pasta should be drained thoroughly, do not rinse. Rinsing the pasta washes away the surface starch, which allows the sauce to adhere. If Ravioli is purchased frozen, keep ravioli 3-4 weeks in your freezer. Fresh pasta can remain refrigerated for 3 days from the day of purchase, freeze unused portion.
Wider noodles work better with heavier tomato and cream sauces.
Chunky sauces are best suited for shells and tubes to capture all the good ingredients. The more flavorful the pasta, the milder the sauce. Individual taste should be taken into account. Add 1 tablespoon of salt per gallon. Cooking time varies from 1-5 minutes depending on the noodle type.