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Cooking Instructions for 6/30

Pappardelle with Pork Ragù

    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 sauce and 1/4C pasta water.  Warm the sauce and melt over low heat.
    3. Drop the Pappardelle in boiling salted water.  
    4. Boil for 2-3 minutes, use tongs or a wooden spoon to stir and break up any Pappardelle that appear not to have unraveled.  
    5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.
    6. Transfer to pan with the Pork Ragù.  
    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 cheese you like.  
    • Swirl of good olive oil at the end, or butter if you desire
    • If you'd like this more garlicky, toast slivers of garlic in oil or butter in a pan before Step 2.
    • If you'd like any greens, roasted/grilled broccolini, rapini or broccoli florets are great additions.

     

    Ingredient Listing:
    Pasta: Semolina, Eggs, Water, Salt
    Sauce: Pancetta, Pork Shoulder, Onion, Celery, Carrot, Black Pepper, Rosemary, Sage, Tomato Paste, Dried Shiitake Mushroom, White Wine, Chicken Stock, San Marzano Tomato, Butter, Red Wine Vinegar, Salt.
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Carrot Cestini with Salsa di Basilico
  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 3 Tbsp pasta water and the Basil Sauce.  Warm the sauce and melt over low heat, use a whisk to smooth out.  Once sauce reaches a simmer, turn off heat.
  3. Drop the Cestini in boiling salted water. 
  4. Boil for 2-3 minutes.  Stir gently and allow the Cestini to float.
  5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.  (Test the edges or point of the seam.  It should feel tender but still have some strength to it.  The pocket containing the filling should be the most tender part of the pasta)
  6. Remove with a wire skimmer and place in a mixing bowl.  Add a bit of olive oil just to add shimmer to the pasta.
  7. Plate the sauce first by spooning it onto your serving dish(es).  Just keep it in a nice, round circle.  Add the pasta on top, keeping the pointed part of the pasta up toward you.  
  8. Serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • Fresh picked Basil to finish
  • Fresh Lemon Juice in the sauce, right at the end
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolks, Salt, Olive Oil
Filling: Werp Farm Carrots, Sweet Cicely, Mint, Pecorino Foglie de Noce, Olive Oil, Salt
Sauce: Werp Farm Basil, Spinach, Grapeseed Oil, Egg, White Wine Vinegar, Salt, Olive Oil, Garlic Confit (garlic, olive oil, salt)
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Scamorza & Artichoke Ravioli with Lemon Butter
  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 Lemon Butter and a few tablespoons of pasta water.  Warm the sauce and melt over low heat.  Whisk to smooth.  Keep heat low and cook the pasta.
  3. Drop the Ravioli in boiling salted water and stir to make sure none are sitting on the bottom of the pot.  Boil for 2-3 minutes.  Test the edges/seam.  It should feel tender but still have some strength to it. The pocket containing the filling should be the most tender part of the pasta.
  4. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.  If you prefer these even softer, cook another minute.  
  5. Transfer to pan with the Lemon Butter.  
  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.  Use tongs or rubber spatula to assist.  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:
  • Bread crumbs (panko size) toasted in oil until golden
  • Fresh Basil
  • Parmesan, Pecorino, or any grated cheese you enjoy.
Ingredient Listing:
Pasta: Semolina Flour, Eggs, Water, Salt
Filling: Caseificio Casolare Smoked Scamorza, Mascarpone, Marinated Artichokes, Spinach, Kale, Salt, Pepper, Garlic, Olive Oil, Butter
Sauce: Fresh Lemon Juice, White Wine, Garlic Confit Oil, Butter, Salt
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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.
  • This sauce is vegetarian, but you could add crumbled or link Italian Sausage or pancetta, cooked in the pan before Step 2
  • We wouldn't mess with any other additions to 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, Lambrusco Vinegar

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