AGRICOLA PASTA

AVAILABLE SEPTEMBER 2022 to March 2023
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Our fresh pasta is made following old Italian traditions. We use eggs from our pastured ducks & chickens and organic King Arthur flour. The dough is kneaded by hand and we use a hand-operated pasta maker to prepare it.


RAVIOLI
Our ravioli are filled and cut by hand. You can see that in their somewhat irregular (but charming) shape.  We fill our ravioli with different cheeses and vegetables each week.

$7 / 110g portion (8-12 ravioli)
TAGLIATELLE
Creamy egg noodle cut into medium size strips. Made with eggs from our pastured hens and ducks. Made fresh every Tuesday for a Wednesday through Sunday pick up. Perfect for anyone looking to branch out from spaghetti and linguine! Only 4 minutes needed for cooking.

$5/ 110g portion


COOKING INSTRUCTIONS

Fill 3/4 of a LARGE pot with water (lots of water) and place on the stove on high. Once the water reaches a gentle rolling boil add salt (a handful, the water needs to taste like the sea. Dump in the pasta (if some of the ravioli are stuck just dump them in as they are - if you try to detach them they will break). Stir gently once and leave the pot uncovered. If the water starts boiling over, gently blow on top of the foam and lower the temperature. After the time indicated by the type of pasta taste a sample and if al dente, drain. If you are cooking ravioli, use a slotted spoon to remove from water instead of draining. After you drain the pasta YOU MUST ADD THE SAUCE immediately. Please do not leave the pasta outside the water without adding some sort of sauce (or even just add some olive oil), otherwise it turns into glue. Pasta is best when consumed still hot.