Artisan Pasta According to Federico Fellini, life is a combination of magic and pasta but not all pasta is created equal. Artisan pasta is quite unlike commericial pasta in both flavor and texture. Artisan producers use traditional methods of preparation to maintain the proper texture of the pasta. This allows the sauce to adhere to the outside of the pasta giving a more uniform and consistently delicious flavor to each bite.Store pasta in a dry place,away from light and heat.Cook pasta in an abundant amount of salted boiling water according to package directions.Don’t stir the pasta during the first minute of cooking to preserve the shape and length of the pasta and keep water boiling.Complete the cooking process in a skillet adding a small but sufficient amount of sauce, so that pasta can absorb the sauce. Nota:1 lb of dried pasta equals approximately 2.5 lbs of cooked pasta and typically serves 4-6 people.
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Kids love this artisan pasta shaped like Italy's iconic monuments! Made with durum wheat semolina, multicolored with all natural ingredients (red-beet root) (green-spinach) yellow (tumeric) orange (paprika) black (squid ink).This pasta is shaped like some of Italy's most famous monuments and made by Sapori Antichi, one of Italy's most skillful interpreters of the tradition of artisan pasta. Recipes? Mac and cheese and your imagination.
Expand your pasta horizons. The taste and unique shape (foglie d'oliva) and color make this handmade pasta worth trying. The spinach in the pasta creates a subtle green color and the texture ensures that the sauce clings to every flavorful bite.
Recipe for Foglie d' Oliva Olive Leaf Pasta with Prosciutto, Cream and Nutmeg under Detailed Description.
Tagliatelle is the definitive pasta of Italy with a culinary history that dates to the time of the Renaissance. At the epicenter of Italian gastronomy, tagliatelle is best known for its pairing with a classic Bolognese Ragu' but the long, flat ribbons of egg pasta are versatile enough to be paired with a variety of sauces. Pasta di Aldo tagliatelle is hand kneaded and handcrafted by a husband and wife team dedicated to the craft of pasta making. A low temperature drying process results in an excellent cooking resistance and texture. Described as as an "out-and-out jewel" in your cupboard.
Introduce your kids to the culinary and cultural history of Italy through the fun and fantasy of food - Read the first in our new series of Seeing and Savoring Italy children's books Pasta for a Princess about the making of tagliatelle pasta available at http://cositutti.com/ourbooks.html
Recipe for Tagliatelle Pasta with Zucchini and Pine Nuts and Tagliatelle with Porcini under Detailed Description
Trofie's unique shape and versatility make it a pasta that chefs love. Little known outside of Italy, this hand rolled twisted pasta from Liguria is the legendary accompaniment to basil pesto but goes well with meat sauces or as noodle substitute in chicken or beef broth. Serve "Portofino Style" with potatoes, green beans and pesto or as the pasta ingedient for a chicken or turkey tetrazzini.
Recipe for Portofino Trofie Pasta with Ligurian Basil Pesto, Potatoes and String Beans under Detailed Description.
Bruschetta Toppings Bruschetta (pronounced brus'ketta) and crostini are thin slices of lightly toasted bread with a variety of toppings. They are often served with an apertivo or as part of an antipasti at the beginning of an Italian meal. Bruschetta is traditionaly served with a simple topping of ripe tomatoes and extra virgin olive oil, although variations exist. We think ours are some of the best.
In Italy, vegetable spreads are called "creams" even though they contain no dairy products. Can be used in a variety of ways. This one is made with artichokes, garlic and olive oil. It's smooth and savory and oh so good. I know people who buy it by the case so they'll never be without it!
A frequent buyer uses it as a topping when grilling salmon and another as a base for an artichoke dip. Can be used as a topping for a white pizza.
I love olives and La Favorita makes a crema that perfectly concentrates the intense flavor of black olives. This spread can be used to make crostini, as a unique topping on pizza with asiago cheese or a sauce for pasta.
Those of you who have attended a Taste of Cositutti Event have consistently voted it one of your favorites. Made in the Ligurian region of Italy where olives are king, La Piana Bruschetta Topping bursts with the flavors of green and black olives, extra virgin olive oil, white wine vinegar, herbs and spices. If you like olives you will love this topping, everyone else will soon be converted. All natural, no preservatives.
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