Artisan Pasta According to Federico Fellini, life is a combination of magic and pasta but not all pasta is created equal. What makes our pasta unique? Chosen for both flavor and texture, our selection of pasta is from artisan producers who use traditional methods of preparation and the finest ingredients 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.
Nota:1 lb of dried pasta equals approximately 2.5 lbs of cooked pasta and typically serves 4-6 people.
Click on the pasta cannister to view pasta and for detailed description.
Eat a piece of history. Discs of pasta hand stamped as in medieval times when noble Ligurian families displayed their coat of arms for status even at the dinner table! Wonderful conversation food at the table.
Would you rather be out riding your Vespa than making gnocchi? I would. That's why I love La Piana Potato Gnocchi. They remind me of mia Nonna's gnocchi without the time and effort. Now don't get me wrong, there is nothing like my family's recipe for homemade gnocchi but in approximately 6 minutes these come close.
I'm unabashedly enthusiastic about 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? Use your imagination.
Expand your pasta horizons. The taste and unique shape 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. You can find a recipe for Olive Leaf Pasta with prosciutto, cream and nutmeg on our home web site www.cositutti.com Food - Inner Chef.
A shorter version of lasagna, pizzichi pasta has a slightly rounded edge (pizzichi means pinched in Italian) and a penchant for the rustic mountain flavors of the Valtellina, a region of Northern Italy a mere yodel away from Switzerland.
These ravioli remind me of a pasta dish I have had in Ferrara with my Italian family and friends, Agnolotti di Zucca con Salvia. The nutty, sweet flavor of the squash filling is very appealing. Serve with a Butter and Sage Sauce and your guests will be wondering at what Italian cooking school you've been studying.
Ferrarese Butter and Sage Sauce with Squash Raviolini (Serves 4)
Use about 6-8 T butter and 3-4 T extra virgin olive oil and 1 cup of fresh sage. Do not use dried sage in this dish. Heat oil and melt butter in a large skillet. Add sage leaves (cut up or whole - your choice) and saute until butter begins to slightly brown and sage begins to crisp and infuses flavor and aroma into the butter/oil. Be careful not to burn! Add 1/2 cup toasted then finely crumbled Sorelle Nurzia Amaretti Coookies. Stir to coat. Combine with cooked pasta, retaining some of the boiled pasta water, if needed, to add to the sauce to loosen.
Stringozzi is among the most notable pastas of Umbria. Similar to a Tuscan pici, stringozzi is a a rustic pasta similar to a fat spaghetti. This pasta is ideal for family style meals. Traditionally served with a simple tomato sauce* or combined with ragu', mushrooms or game dishes.
Each package contains several bundles of coiled pasta. Perfect for single or multiple servings.
*recommended sauce- heat extra virgin olive oil in a small pan, when oil is hot but not sizzling add 3 cloves of sliced garlic, a pound of skinned and broken up ripe tomatoes,coarse salt, pepper and a pinch of sugar and simmer for 15 minutes.
Tagliatelle is the definitive pasta of Italy. At the epicenter of Italian gastronomy, tagliatelle is best known for its pairing with a classic Bolognese Ragu'. Long, flat ribbons of egg pasta are blanketed with a rich sauce of beef, veal or pork and if that pasta is from La Favorita you have the makings of an iconic dish.
Artisan, handcrafted, traditional boxed egg pasta made with the best quality ingredients, no food dyes or preservatives.
Tagliatelle with Zucchini and Pine Nuts
Brown 1 large clove of garlic (with skin on) and 3 T of Italian pine nuts (pignoli) in 1 T butter and 2 T extra virgin olive oil. Add 2 cups of coarsley chopped garden quality zucchini and saute 3-4 minutes or until zucchini is al dente. At the end finish with a mixture of 2 T Italian parsley and 1 clove of garlic finely chopped.
Combine with 1 box of La Favorita Tagliatelle (prepared acccording to package directions). Retain some of the drained pasta water to add to the finished sauce if needed. Sprinkle with grated Grana Padano cheese.
