COOKING INSTRUCTION - CLASSICS

For best flavor and texture, enjoy the day of delivery.

RAGU / NORCINA / POMODORO:

  1. Bring a pot of water to a boil and season generously with salt.
  2. Add sauce to a large pan and warm over medium heat, just warming the sauce up.
  3. Add pasta to boiling water.
    • Fresh pasta: ~3–5 minutes (taste along the way for your preferred doneness) 
  1. Reserve a small amount of pasta water, then drain pasta.
  2. Transfer pasta to the sauce pan and toss gently to combine.
  3. Add pasta water as needed to loosen and emulsify the sauce.  NOTE: The pasta will continue to cook in the sauce and absorb the water from the sauce.
  4. Continue cooking briefly over medium-high heat until the sauce lightly coats the pasta.
  5. Plate, garnish, and enjoy!

CARBONARA:

  1. Bring a large pot of water to a rolling boil and season generously with salt.
  2. If possible, warm your serving bowls with hot water and dry before plating.
  3. Add the guanciale to a cold pan and set over medium-low heat. Cook slowly until the fat renders and the guanciale is golden and crisp at the edges (not dry).  Turn off heat, remove guanciale to a paper towel-lined plate, and reserve the rendered fat.
  4. Add pasta to boiling water and cook 4-6 minutes, until desired doneness.
  5. While pasta cooks, add some reserved guanciale fat (to taste) to the sauce container and mix thoroughly. The mixture will be thick. Add 1–2 tablespoons warm (not boiling) pasta water to loosen slightly.
  6. Transfer cooked pasta directly to the guanciale pan. Set over low heat. Add sauce mixture and toss continuously. Add pasta water 1 tablespoon at a time, tossing constantly, until the sauce turns glossy and flows smoothly.
  7. Remove from heat as needed to prevent scrambling.
  8. Plate immediately. Finish with black pepper.

Carbonara waits for no one!

TORTELLINI EN BRODO

  1. Bring a large pot of water to a rolling boil and season generously with salt.
  2. Add pasta to pot and cook: ~3-5 minutes, until tender.  If frozen do not thaw and cook 5-7 minutes. 
  3. Heat the Brodo in a microwave safe bowl or pot on the stove.
  4. Once cooked, transfer pasta directly to your bowl and cover in the hot Brodo.
  5. Top generously with freshly grated parmesan cheese.

 

Video tutorials coming soon…