We've taken our fresh-milled, whole grain philosophy to the world of pasta. Not only is our pasta sold fresh to customers as a welcome alternative to dry pastas sold in stores, Miller's pastas are made with fresh-ground organic whole semolina, local free-range eggs, and other, seasonal, locally grown ingredients to provide Chico and Butte County with the most unique flavorful pasta available.

Miller's pasta keeps well for several days in the refrigerator. If you plan to eat the pasta four or more days after your purchase, we suggest freezing. Miller's pasta maintains its character and flavor very well once frozen. Remember, frozen pasta should be placed directly from freezer into boiling water. Stir gently and occasionally, until pasta floats to the top.

Cooking Tips...

1. Cook the pasta last.
Have your sauce, and any accompanying food, ready before cooking the pasta.

2. Cook pasta with care.
Cook until tender, but still firm. Pasta needs to move while it cooks so that it will cook evenly and not stick together. Allow 3 quarts of water per 12 oz. of pasta and stir frequently, at least until the boil itself is vigorous enough to move the pasta. Two teaspoons of salt added to 3 quarts of water optimizes flavor.

3. Drain very well.
Any cooking liquid left on the pasta dilutes the sauce or dressing. Do not rinse the pasta unless you have overcooked it, or if you must wait until before serving. In that case, rinse in cold water to stop the cooking.

4. Go immediately from colander into hot sauce and toss well.
The pasta should be well coated with the sauce. If not using a sauce, toss pasta with butter or olive oil. For most dishes, the pasta should not be in a lake of sauce, but rather just amply coated.

* Toss with cheeses only after the pasta is well coated with sauce.