Pasta Two Ways

Italy

In Italy, there are two types of pasta doughs, those made with water and those made with egg. We offer you superlative examples of each Sapori di Casa Tagliatelle, handcrafted of Sicilian wheat and the yolks of free-range chicken eggs and bronze extruded Pastificio Benedetto Cavalieri Spaghettoni.

Here are two simple solutions for the primi piatti or as a main dish. Sauce the spaghettoni with the Pomodorina; perfectly ripe, sweet tomatoes simmered in a sofritto of minced celery, onions and carrots. Blend the Porcini Mushroom Pâté with a bit of cream to toss with the tagliatelle. Stir the pâté into the warm tomato sauce to top either.

We have included an exemplary Tuscan extra virgin olive oil from Badia a Coltibuono to dress your antipasti and sides.

PASTA TWO WAYS includes:

Pastificio Benedetto Cavalieri Spaghettoni 17.6 OZ

Sapori di Casa Pasta Tagliatelle 9 OZ

Badia a Coltibuono Extra Virgin Olive Oil 250 ML

Melchiorri Porcini Mushroom Pâté 6.4 OZ

1932 “Pomodorina” Pasta Sauce 24 OZ

Available in:

$45.00

View all products from Badia a Coltibuono, Benedetto Cavalieri, MENU, Melchiorri, Sapori Di Casa

PASTA TWO WAYS
In Italy, there are two types of pasta doughs, those made with water and those made with egg. We offer you superlative examples of each Sapori di Casa Tagliatelle, handcrafted of Sicilian wheat and the yolks of free-range chicken eggs. and bronze extruded Pastificio Benedetto Cavalieri Spaghettoni.