AGRICOLA PASTA
AVAILABLE MARCH THROUGH SEPTEMBER
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 from Ale's family to prepare it.
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 from Ale's family to prepare it.
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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.
$5 / 110g portion (8-12 ravioli) 
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TAGLIATELLE
Our beautiful, creamy egg noodle. Made with eggs from our pastured hens and ducks. Made fresh to order each weekend. Perfect for anyone looking to branch out from spaghetti and linguine!
$3.50 / 110g portion |
COOKING INSTRUCTIONS
Our pasta takes about 4 to 5 minutes to cook (depending on the humidity when we prepare them).
Fill 3/4 of a large pot with water (lots of water), add salt and place on the stove on high. Once the water reaches a gentle rolling boil dump in the tagliatelle or the ravioli (if some of the ravioli are stuck just dump them in as they are - if you try to detach them they will break). After 4 minutes, taste the pasta 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. 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.
Interested in different types of pasta? Check out our Pasta CSA!
