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Cooking Instructions for 8/24

Tortelloni 'alla norma' with Sungold Tomato Sugo
  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 Sungold 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. Pick up the Tortelloni by the triangular tip and carefully drop each in boiling salted water.  Boil for 2-3 minutes, or until al dente.  
  4. Once al dente, strain the Tortelloni into a basket or colander.
  5. Transfer to pan with the Sungold and swirl the pan 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.  Don't poke the pasta!
  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
  • Ricotta Salata, Parmesan, Pecorino, or any grated cheese you enjoy.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg, Egg Yolk, Water, Salt
Filling: Grilled Frillman Farms Eggplant, Tropea Onions, Calabrian Chile, Basil, Ricotta Salata, San Marzano Tomato, Tomato Paste, Chile de Arbol
Sauce: Sungold Cherry Tomatoes, Olive Oil, Garlic, Basil, Butter, Salt 
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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 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 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 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 Short Ribs, 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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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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