Preparation
1. Fill a large, tall pot with cold water. For each portion – 100 to 150 g per person – use 1 liter of water. • Pasta has to have enough room to float freely while cooking; otherwise, it will stick together, cook unevenly and the flavor will suffer. • Adding oil to the water will in no way prevent pasta from sticking together.
2. Cover and bring water to a boil. Do not salt until water is boiling – 1 TBSP (10g) per liter of water and portion of pasta. • Salted water needs longer to boil; therefore, do not add the salt until after the water has started boiling. • Reduce salt quantity somewhat and add 2-3 bay leaves, 1-2 chili peppers, 2-3 cloves of garlic, fresh herbs or parsley – depending on the recipe
3. When the water is at a full rolling boil and the salt has dissolved, put in the pasta all at once. Stir well occasionally, so the pasta does not stick to the bottom of the pot. • When cooking short pasta, stir with a wooden ladle; for long pasta, use a fork or long chopsticks (extra long chopsticks can be purchased in Asian specialty shops or the household departments of major department stores). • Adding salt after cooking is ineffective: the salt – in dissolved form – is absorbed gradually, together with the water during cooking.
4. Cook pasta uncovered and keep the water fully boiling at all times. Observe the cooking time on the package. Shortly before the end of the specified time, check the consistency of the pasta. As soon as it is tender, but still firm inside (al dente, or firm to the bite), pour 1 cup of cold water into the pot to interrupt the cooking process.
5. Drain pasta immediately in a large strainer. For some recipes, you will want to save several tablespoons of the water for tossing the pasta or thinning the sauce. • Pasta can be kept warm temporarily by leaving it in a small amount of the cooking water. But it will continue to cook. • Never rinse pasta with cold water after straining: it will immediately become lukewarm and lose its firmness when warmed up. 6. Allow pasta to drain somewhat, then mix with part of the sauce right away, to prevent it from sticking together. • Instead of sauce, mix a little olive oil or butter with the hot pasta. 7. Always arrange pasta on pre-warmed bowls or plates and serve immediately.

Sports nutrition
Just the right thing for maximum performance! The recipes contain the required carbohydrates, are easy to digest and do not burden the stomach.
·Currynudeln Casimir mit Schweinegeschnetzeltem
·Hühnersuppe mit Spiralen
·Hörnliauflauf mit Nüssen
·Müscheli mit Lachsstreifen

Swiss classics
Always good! These original Swiss recipes will please any guest.
·Älplermagronen
·Spiralenomelette mit Gemüse
·Hörnli mit Fleisch-Gemüsesauce

Light cuisine
For all those who want to prepare a light meal without loss of flavor!
Spaghetti mit Tomaten und Mozzarella
Ma-Po-Szechuan-Nudeln
Krawättli mit Zitronen und Spargeln
Mediterraner Teigwarensalat
Gemüse gefüllt mit feinen Nudeln
Gedämpfte Tomate auf Gemüsespätzli