TIP: ALWAYS save a little (1 cup) of your starchy pasta water, it will be your secret ingredient! add a little water back into your pasta after it is drained, it really helps to marry the pasta with the sauce. My husband and I joke, we used to reach for the Parmigiano every few minutes while doctoring our pasta dinner, now we ask ‘a little more water?’
Potato Gnocchi
I par cook the potato gnocchi for you! How easy. When you get home all you must do it heat it up.
My preferred method: Heat a large saute pan, add oil or butter (browned is delicious) when pan is hot, let the fat get hot but do not let it get “smokin hot” toss in gnocchi after a moment, I will turn it down to medium heat. I like to cook them on each side until they are a medium golden brown. They become crisp and their potato-ey flavor come out nicely.
Gnudi
Gnudi, meaning nude of course, are similar to ricotta gnocchi or ricotta cavatelli, just made with a lot LESS flour. The result, something lighter and cheesier, think the filling of a ravioli, hence ‘nude.’ I make mine with home made whole milk and buttermilk ricotta cheese, parmigiano, egg yolk and a touch of nutmeg.
To cook: You will bring a medium-large pot of salted water to a boil (I would recommend cooking just one package of these guys at a time) gently drop them into the water and wait, they are ready when they come to the surface or in about 2 minutes (whichever comes first!) You should remove them from the pot with a small strainer or a slotted spoon as they are a bit too fragile to be thrown into a colander. The result!! Firm but tender on the outside and a bit soft or ‘gooey’ in the center! I would have my sauce warm and ready to go, you will want to eat these as soon as they come out of the water!
consider pairing with something as simple as brown butter and sage or a fresh and light tomato sauce.
Ricotta Cavatelli
These lovely tender shells come from the south of italy, and are easy to cook and pair with just about anything.
I always cook pasta in water that is ‘salted as the sea’ you will want the water to come to a medium boil as to not break apart the delicate dumplings. Depending on how you like them they will take anywhere from 5-8 minutes. If you aren’t sure, you can cut one in half, it should be the same color all the way through… As will ALL pasta, I always cook more al dente, and finish in the sauce!
Tagliatelle, Fettucine, Fazzoletti, Lasagne sheets, Pappardelle
These pastas are made with egg yolk and 00 flour, that’s all. I roll them out thinner than any other shapes. In a large pot of salted water, you drop the pasta, stirring only a little and very gently. these pastas will cook quickly, the only variant will be if you have let them dry for a few days, or have kept them fresh in your refrigerator. Check pasta after 1 minute, you can always finish it in sauce with your reserved pasta water.
Cavatelli & Corzetti
These shapes are made with different and fun pasta dough made from 00 pasta flour, semolina, white wine, water and a few whole eggs. They have great chew and flavor! Cook the Cavatelli for about 3 min and 45 seconds to 4 minutes depending if you will be finishing them in a sauce they can really absorb or just tossing them with a pesto or something fresh. As always you will want your water salted like the sea. The Corzetti are a little thicker, they need about a full 5-6 minutes in water before they become tender.
La Rondinella Pasta 