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Cooking Instructions for 7/29

Sweet Corn Cappelletti Cacio e Pepe
  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 Cacio e Pepe sauce.  Warm and melt over low heat, use a whisk to smooth out.  Once sauce reaches a simmer, turn off heat.  Add 3 Tbsp pasta water to the sauce.  Be sure to scrape the bottom of the sauce container as some valuable fried peppercorns may still be there!
  3. Drop the Cappelletti in boiling salted water. 
  4. Boil for 2-3 minutes.  Stir gently and allow the Cappelletti 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. Transfer the pasta to the sauce pan, use the handle of the pan to swirl the cappelletti.
  7. The sauce should cling to the pasta quickly, as soon as it does, turn off the heat.
  8. Serve and enjoy!
Further enhancements:
  • You can eat these straight up - we wouldn't add anything extra!  Enjoy the summer corn flavor and the pecorino sauce.  
Ingredient Listing:
Pasta: 00 Pasta Flour, Eggs, Egg Yolks, Basil flecks, Salt, Olive Oil
Filling: Ricotta, Salt, Corn, Cream
Sauce: Pecorino Foglie de Noce, Cream, Butter, Water, Salt, Black Peppercorns, Grapeseed Oil
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Crescenza Scarpinocc with Beef Shin 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 Beef Shin Ragù and 1/4C pasta water.  Warm the sauce and melt over low heat.
  3. Drop the Scarpinocc in boiling salted water. 
  4. Boil for 2.5 minutes, use a wooden spoon or spatula to make sure nothing is sitting at the bottom of the pot.  
  5. Test the edges of the pasta for doneness - the pocket of filling will feel tender and silky, while the edges will have a small tooth left to them.  
  6. Strain the pasta into a basket or colander, or remove with a wire skimmer.
  7. Transfer to pan with the Beef Shin Ragù. 
  8. 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. 
  9. 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: 00 Pasta Flour, Egg Yolk, Whole Eggs, Olive Oil, Salt
Filling: Crescenza Cheese
Sauce: Beef Shin, Onion, Celery, Carrot, Black Pepper, Thyme, Sicilian Oregano, Calabrian Chile, Garlic, Tomato Paste, White Wine, Chicken Stock, San Marzano Tomato, Butter, Sherry Vinegar, Salt.
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Basil Fusilli alla norma
  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 norma sauce and a 1/4C pasta water.  Warm the sauce and melt over low heat.  Whisk to smooth.  Keep heat low and cook the pasta.
  3. Drop the Fusilli in boiling salted water and stir to unravel any that seem to be stuck.  Boil for 2-3 minutes, or until al dente.  
  4. Once al dente, strain the pasta into a basket or colander.
  5. Transfer to pan with the eggplant sauce and stir immediately to incorporate.  
  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 a wooden spoon or rubber spatula to assist, by placing in the middle of the pan and moving the pan in a circular motion.  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.  If you want the sauce "creamier" add a bit more pasta water, bring to a simmer, stir and plate.
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, Basil, Eggs, Water, Salt
Sauce: Nichols Farm (IL) Eggplant, Basil, Tropea Onions and Heriloom Tomatoes, San Marzano Tomato, Salt, Olive Oil, Calabrian Chile, Garlic, Chile de Arbol
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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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