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Cooking Instructions

Bucatini & Arugula Pesto
  1. In a stockpot, bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Pesto and 1/4 C Water.  Bring to a gentle simmer and stir.  (see a few of the enhancements below in case you want to add anything else!)
  3. Drop bucatini in water, allow to cook for 2-2.5 minutes.  Once they hit the water, give them a gentle stir with a spoon, spatula or a set of tongs.  Allow the noodles to naturally separate with the water assisting you.  There should be enough room for them to spread out and boil properly.
  4. Keep the sauce on a simmer.
  5. Add a few splashes of pasta water to sauce.  Strain the bucatini and discard the remaining water.  Add pasta to pan with sauce.
  6. Allow to simmer for 1 to 2 minutes over medium high heat, gently tipping the pan away from and toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where it may get stuck to the pan.  Using tongs or a wooden spoon/rubber spatula is best here.  
  7. Once the pasta appears glazed and well coated, plate and serve with a few dollops of mozzarella di bufala.  
Further enhancements:
  • If you'd like additional vegetables, broccolini would be a welcome vegetable addition.  
 
Ingredient Listing:
Pasta: Semolina Flour, Egg, Salt, Water
Sauce: Arugula, Pistachio, Extra Virgin Olive Oil, Mint, Basil, Parsley, Lemon, Aleppo Pepper, Parmesan, Pecorino, Garlic, Salt.
Garnish: Mozzarella di Bufala
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Pancetta, Ricotta & Turnip Greens Ravioli & Parmesan Brodo
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2.  Pull the ravioli from the refrigerator, dust off any excess semolina
  3. In a separate pan large enough to contain the pasta and sauce, warm the sauce and melt over low heat.
  4. Drop Ravioli in boiling water.  Allow to cook for 2-3 minutes.  Test the edge/seam of the ravioli for doneness.  If it feels very firm still, keep in water another 30-60 seconds.  If it seems al dente, and the dome of the ravioli feels tender, you can take them out.
  5. Strain the ravioli into a basket or colander, or remove with a wire skimmer.  
  6. Transfer to pan with the Parmesan brodo.  
  7. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  8. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • Fresh Squeeze of Lemon at the end
  • Any fresh minced fresh herbs (chives, parsley, tarragon) added at the end
  • Add black pepper, garlic or chile flakes for extra heat in oil before Step 2
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina, Egg, Salt, Water
Filling: Ricotta, Nutmeg, Lemon Zest, Salt, Pepper, Turnip Greens, Shallot, Olive Oil
Sauce: Chicken Bones, Parmesan, Lemon, Butter, Water, Mirepoix, Rosemary, Thyme, Parsley

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