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Cooking Instructions for 5/7

Casoncelli with Smoked Potato, Crescenza & Ramps
  1. Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
  2. Remove Casoncelli from refrigerator and shake off excess flour. 
  3. In a sauce pan large enough to contain the pasta and sauce, add the sauce bring to a simmer.  
  4. Drop Casoncelli in boiling salted water.  Allow to cook for 3-4 minutes.  
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  6. Transfer to the pan with the sauce.  
  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, plate and enjoy.
  9. If the sauce looks like it's reduced too far and clumps, add a splash of water and stir until smooth.  
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like. 
  • Toasted Coarse Crumbs, like Panko
  • Fresh squeeze of lemon, black pepper, fresh nutmeg
  • For more greens, other hearty or leafy veggies like broccolini, rapini, spinach or turnip greens.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt
Filling: Yukon Gold Potatoes smoked with Pecan and Grapevine, Crescenza Cheese, Ramps (Mick Klug Farm, MI), Olive Oil, Salt
Sauce: White Wine, Shallot, Black Pepper, Bay Leaves, Lemon Juice, Lemon Zest, Cream, Butter, White Wine Vinegar, Fresh Sage
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Bucatini all'Amatriciana with 'nduja
  1. 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, warm the sauce and melt over low heat.
  3. Drop the Bucatini in boiling salted water.  Allow each nest of pasta to separate naturally, but if it needs help, use tongs or a wooden spoon to assist - place directly in the center of the pot and stir.  You don't want to attack the noodles with the tongs and risk breaking them.
  4. Boil for 2-3 minutes
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer - reserve a few splashes of pasta water to add to the Amatriciana.  
  6. Transfer to pan with the Amatriciana Sauce.  
  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:
  • More Pecorino Romano to finish, or any grated cheese you enjoy, preferably sheep's milk
  • Swirl of good olive oil at the end, or butter if you desire
Ingredient Listing:
Pasta: Semolina, Eggs, Water, Salt
Sauce: Smoking Goose Guanciale, Red Onion, San Marzano Tomato, Tempesta 'nduja, Olive Oil, Cacio de Roma Cheese
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Canestri alla Vodka
  1. 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 Vodka Sauce with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Canestri in boiling water.  Allow to cook for 2.5 minutes (avoid dropping these in water that hasn't reached a boil yet, or they will be soft!)  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Vodka Sauce 
  6. 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.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • A smoky cheese (i.e. Scamorza) would be lovely, too.
  • We wouldn't mess with Vodka Sauce, leave it be!
Ingredient Listing:
Pasta: Semolina, Egg, Salt, Water
Sauce: Butter, Water, Vidalia Onion, Calabrian Chile Puree, Vodka, San Marzano Tomato, Mascarpone, Cream, Salt, White Wine Vinegar

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