PRODUCTS
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PASTA SHEETS
This is where it all begins, sheets of fresh pasta folded in layers. The variety of colors represents the flavors from the most basic to the most exotic such as egg, spinach, roasted red bell pepper, and beet. The unique texture of fresh pasta can be used to make wonderful lasagnas to handmade raviolis. The different colors and flavors can be pleasing to the eye and serve as a great conversation piece at any gathering.
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This is where it all begins, sheets of fresh pasta folded in layers. The variety of colors represents the flavors from the most basic to the most exotic such as egg, spinach, roasted red bell pepper, and beet. The unique texture of fresh pasta can be used to make wonderful lasagnas to handmade raviolis. The different colors and flavors can be pleasing to the eye and serve as a great conversation piece at any gathering.
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ROASTED ELEPHANT GARLIC & FRESH PARSLEY LINGUINE
A perfect addition to the simply yet classic “aglio olio”. The vibrant green specks of the fresh parsley are displayed in this picture beautifully. The aroma of the roasted elephant garlic is one worth remembering not to mention mouth watering.
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A perfect addition to the simply yet classic “aglio olio”. The vibrant green specks of the fresh parsley are displayed in this picture beautifully. The aroma of the roasted elephant garlic is one worth remembering not to mention mouth watering.
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ROASTED RED BELL PEPPER PAPPARDELLE
Italians rightly know that good food doesn’t have to be complicated and that simplicity is key. After roasting and peeling the red bell peppers they are carefully pureed and added to the pasta dough to give these wide ribbons of pasta their gorgeous orange color and flavor. A traditional Bolognese sauce of either boar or lamb would accompany this savory pappardelle beautifully.
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Italians rightly know that good food doesn’t have to be complicated and that simplicity is key. After roasting and peeling the red bell peppers they are carefully pureed and added to the pasta dough to give these wide ribbons of pasta their gorgeous orange color and flavor. A traditional Bolognese sauce of either boar or lamb would accompany this savory pappardelle beautifully.
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WILD MUSHROOM TORTELLI
To cook Italian, think Italian. Treat the fewest possible ingredients with the greatest possible respect. This rule rings especially true when it comes to mushrooms. A well-stuffed raviolo makes any true pasta lover happy. These raviolis are stuffed with Shiitake ,button mushrooms and Ricotta cheese. Paired with a sauce that is just enough to complement these little treasures and not overwhelm it will truly do these raviolis justice.
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To cook Italian, think Italian. Treat the fewest possible ingredients with the greatest possible respect. This rule rings especially true when it comes to mushrooms. A well-stuffed raviolo makes any true pasta lover happy. These raviolis are stuffed with Shiitake ,button mushrooms and Ricotta cheese. Paired with a sauce that is just enough to complement these little treasures and not overwhelm it will truly do these raviolis justice.
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CUT PASTAS
For this collection of cut pastas we’ve selected “nests” . The different colors represent different flavors and cuts. If they look this good uncooked imagine the results once paired up with your favorite homemade sauce.
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For this collection of cut pastas we’ve selected “nests” . The different colors represent different flavors and cuts. If they look this good uncooked imagine the results once paired up with your favorite homemade sauce.
Click HERE or on the image to go back to the carousel...
BUCKWHEAT TAGLIATELLE
For those of us that are a bit more health conscious will delight in our buckwheat tagliatelle. This pasta has a nice chew to it. Once cooked simply toss with roasted garlic, olive oil, shiitake mushroooms, chili flakes and your favourite leafy green vegetable and any other veggie or protein to your liking and presto you’ve got a balanced meal all in one dish.
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For those of us that are a bit more health conscious will delight in our buckwheat tagliatelle. This pasta has a nice chew to it. Once cooked simply toss with roasted garlic, olive oil, shiitake mushroooms, chili flakes and your favourite leafy green vegetable and any other veggie or protein to your liking and presto you’ve got a balanced meal all in one dish.
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BLACK AND WHITE TAGLIOLINI
The contrast of black and white will spark the interest of curious minds and palates alike. Popular in southern Italy, it’s commonly used with fresh seafood, as squid ink is where the black linguine gets its wondrous color.
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The contrast of black and white will spark the interest of curious minds and palates alike. Popular in southern Italy, it’s commonly used with fresh seafood, as squid ink is where the black linguine gets its wondrous color.
Click HERE or on the image to go back to the carousel...