pasta recipes

We’re so excited to be selling our fresh pasta at the new market in Catonsville, MD: Rooster + Hen!!

Key to good pasta is always to finish the cooking process in the sauce, not the water.

Here are some simple seasonal recipes to try out:

 

BROWN BUTTER SAGE PUMPKIN TAGLIATELLE

Bunch of sage

1/2 cup unsalted butter

1/3 cup white wine

Pinch of nutmeg

1 shallot

EC Tasting Gallery’s fresh pumpkin tagliatelle

Add butter to medium heat sauce pan.  Add diced shallot, chopped sage, and nutmeg.  Once caramelized, reduce heat & simmer until just as butter starts to brown, then add white wine and continue reducing for 5-7 minutes.  Season to taste with salt & pepper.

Bring large pot of salted water to a boil.  Drop in EC Tasting Gallery’s fresh pumpkin tagliatelle pasta for 30 seconds or less (if you have frozen your fresh pasta, use frozen the same way) & move pasta to simmering sauce.  Toss with a splash of pasta water.

Serve with toasted bread crumbs.

 

TOMATO CONFIT & ROASTED GARLIC TAGLIATELLE

6 medium tomatoes

1 head of garlic (top sliced off)

1/3 cup olive oil

2 sprigs thyme

EC Tasting Gallery’s fresh semolina tagliatelle

Drizzle sliced tomatoes & garlic head (skins on) with olive oil and pinch of salt.  Rest two sprigs of thyme on the mixture and roast at 300 for 1.15 hour.  Remove stem of thyme (keep crispy leaves), press garlic from skin.  Blend tomatoes, garlic, & thyme in food processor or blender.  Simmer in sauce pan and season to taste.  (Splash of stock helps here if you have it).

Bring large pot of salted water to a boil.  Drop in EC Tasting Gallery’s fresh semolina tagliatelle pasta for 30 seconds or less (if you have frozen your fresh pasta, use frozen the same way) & move pasta to simmering sauce.  Toss with a splash of pasta water.

Serve with parmigiano reggiano.

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