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Fusilli
Side Dish
Looking for a new side dish? Try one of our favorites:
Fusilli Broccoli Rabe
and Shrimp
Using our freshly made Fusilli pasta, combine it with sautéed
broccoli rabe, cherry tomatoes, shrimp, and garlic in olive oil,
and serve in a reduced shell fish broth.
Rigatoni
Try our freshly made Rigatoni pasta, sautéed with chicken,
broccoli, garlic and olive oil as either a side dish or, with
more generous portions, a main course.
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We
offer long cuts, short cuts, sheet and flavored - 66 varieties
in all - and it all starts the same way: half a pound of semolina
flour, three large eggs, and two cups of water per pound of
pasta. We’ve been using this recipe everyday since 1991,
and yet we hand mix and adjust every batch to ensure perfect
consistency every time.
We use only garden-fresh, hand picked herbs, which are rough
chopped before being added to the mix. The pasta is dried
on a wooden rack, hand folded, weighed and packed to ensure
the highest quality and perfect consistency when it gets to
your door.
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offer our handmade pasta three ways: |
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| Long Cuts: |
Angel
Hair, Fettucini, Linguine, Linguinette, Pappardelle, Pasta alla Chitarra, andSpaghetti |
| Short Cuts: |
Caserecci, Cavatelli, Cavatellini, Cavatappi,Creste di Gallo, Fiore,Traditional Fusilli, Gemmelli, Rigatoni Lisce (Smooth), Rigatoni Rigate (Lines), Lumache, Mafalde, Periwinkles, Penne Rigate, Radiatore, Wagon Wheel, Wagon Wheel Rigatoni, Ziti |
Sheet
Pasta: |
Lasagna
Sheets, Manicotti Sheets and Ravioli Sheets. |
Fresh Cut Flavored Pasta
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| 12 lb. Minimum. All Flavored Pasta available in cuts listed above. |
Basil & Roasted Garlic |
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Red Wine |
Black Olives & Capers |
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Roasted Corn |
Black Pepper |
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Roasted Garlic |
Cajun |
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Roasted Red Bell Pepper |
Chipotle Pepper |
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Rosemary |
Chive & Garlic |
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Saffron |
Cilantro & Garlic |
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Sesame |
Cinnamon |
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Spinach & Garlic |
Cocoa |
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Squash & Sage |
Fresh Herbs & Garlic |
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Squid Ink (Black) |
Garlic & Dill |
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Sun-Dried Tomato & Garlic |
Garlic & Parsley |
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Sweet Beets & Oregano |
Jalapeno Pepper |
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Tomato |
Lemon |
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Tomato, Basil & Garlic |
Lemon Pepper |
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Tri-Color (Green, White, Red)
Tri-Color Pasta is a 3 mix process. 12 lb of each flavor; Spinach, Egg & Tomato. Therefore it is a 36 lb minimum. |
Mango |
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Marbleized |
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Olive Paste & Squid Ink |
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Whole Wheat |
Papaya |
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| Stock Stuffed Gnocchi |
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Special Order Stuffed Gnocchi
48 Hour Lead Time & 3 Case Minimum |
| Packed in 10 lb Boxes—approximately 40 pcs./lb. |
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48 Hour Lead Time & 3 Case Minimum
Packed in 10 lb Boxes—approximately 40 pcs./lb. |
Roasted Red Pepper & Goat Cheese Stuffed Gnocchi |
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Artichoke & Mascarpone Cheese Stuffed Gnocchi |
Gorgonzola & Walnut Stuffed Gnocchi |
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Pesto Stuffed Gnocchi |
Ricotta Stuffed Gnocchi |
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Pumpkin Filling with Sage Dough Stuffed Gnocchi |
Spinach & Ricotta Stuffed Gnocchi |
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Roasted Garlic Stuffed Gnocchi |
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Snow Crab Stuffed Gnocchi |
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Wild Mushroom Stuffed Gnocchi |
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~
Cooking Times for Fresh Flat Pasta~ |
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Cooking Times for Fresh Sheet Pasta~ |
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Angel
Hair -- 45 Seconds
Spaghetti -- 2 to 3 Min.
Fettuccini -- 2 to 3 Min.
Papperdelli -- 1.5 to 2.5 Min.
Linguini -- 2 to 3 Min.
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Lasagna
Sheet -- 2 to 3 Min.
Manicotti Sheet -- 2 to 3 Min.
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~
Cooking Times for Fresh Extrudeed Pasta~ |
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Cooking Times for Frozen Pasta~ |
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All
extruded pastas have approximately the same cooking times --
4 to 5 Min.
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We
recommend going from freezer to boiling water, and following
the instructions above.
Do Not Refreeze Pasta. |
Shelf
Life for Fresh Pasta: |
All
flat pasta, sheet pasta and extruded pasta is made to order. |
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All
of these Pastas are an egg product. The recommended shelf life
is 5 to 6 days from delivery date, unless sealed and
frozen. |
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Do
Not Refreeze Pasta After It Has Already Been Thawed. |
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