Steps

1. Use 7-minute cooking time, 1.6mm dried pasta.
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2. In a large container filled with enough water to cover the pasta, add 600g of dried pasta and soak for 2 hours.
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3. After soaking, thoroughly drain the water from the dried pasta.
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4. Divide the drained pasta into 6 portions and place 1 serving into each heat-resistant, freezer-safe container (180ml capacity).
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5. Add 2 tsp of olive oil to the pasta in each container and coat evenly.
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6. Drizzle 1 tsp of granulated consommé over the pasta coated with olive oil. This completes the base for your frozen tomato pasta.
   🕒 02:05
7. For Napolitan, remove stems, seeds, and membranes from the green pepper and julienne.
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8. Peel and thinly slice the onion for Napolitan.
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9. Diagonally slice the wiener sausage into large rounds.
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10. Layer the sliced green pepper, onion, and wiener sausage over the basic frozen pasta base. (Key Tip! Aim for about 40g of vegetables and 10-20g of meat).
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11. Add 2 tbsp (30g) of ketchup. This completes your frozen Napolitan pasta.
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12. Finely chop the onion for Bolognese.
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13. Trim the stems from the shimeji mushrooms for Bolognese and separate into small clusters.
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14. Layer the 20g of shimeji mushrooms, minced 20g of onion, and 20g of ground beef & pork over the basic frozen pasta base.
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15. Add 2 tbsp (30g) of ketchup. This completes your frozen Bolognese pasta.
    🕒 03:28
16. Peel and thinly slice the onion for Shrimp Tomato pasta.
    🕒 03:41
17. Trim the stems from the shimeji mushrooms for Shrimp Tomato pasta and separate into small clusters.
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18. Layer the 20g of shimeji mushrooms, thinly sliced 20g of onion, and 20g of frozen peeled shrimp over the basic frozen pasta base.
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19. Add 2 tbsp (30g) of ketchup. This completes your frozen Shrimp Tomato pasta.
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20. Cover and freeze the completed three types of frozen pasta. Consume within 3 weeks for best quality.
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21. To serve, add 120ml of water to the frozen pasta, cover loosely with plastic wrap, and microwave at 600W for 5 minutes.
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22. After heating, mix thoroughly until the pasta absorbs the liquid and is no longer sticky. (Key Tip! Because it's coated with olive oil, the pasta won't stick together and will cook evenly).
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