Improtant Storage, Safety, & Recipe Updates!

Important Pasta Recipe Update 5 parts

Use properly stored cold eggs

Step 10:

You’re dough should now have a smooth texture and a bit of a shine to it. Round it into a ball shape by folding the edges under and then wrap it in plastic or put it in a covered bowl. If the room you’re in is cool leave it on the counter to rest (any more than 15 minutes pop it in the fridge.) Again the longer you can let it rest the better it will be, but aim for a minimum of 15-30min. If you’ve placed it in the fridge you may have to give it a quick gentle knead with flour as it may become a tad bit moist.

Step 14:

Dust your finished pasta with flour so it won’t stick and leave it extended , hanging over a rolling pin or make into nests until you’re ready to use it. If not using immediately or saving it for the next day dust the pasta, put it in a sealable container with floured parchment paper, or on a tray with flour, wrap it tight with cling film and keep it in the fridge (Max 24hr). It is best to eat the pasta the same day. Follow the manufacturer instructions for cleaning your pasta roller.

Set timer for 2 minutes and stir the pasta gently. Make sure the water has come back to a boil and if need be cover the pot for a moment. Stir every so often. At two minutes taste to see if it is cooked, but still al dente, & if need be cook longer.

Check your sauce. When it smells and tastes a bit sweet, plus has thickened, it is ready. Here is where you can divide it into half if you’re freezing some, but let it cool before putting it into containers and freezing. For step by step instructions here is a link to the University of Minnesota Food Safety Extension http://www.extension.umn.edu/food/food-safety/preserving/tomatoes-salsa/how-to-freeze-tomato-sauce/

Important Gnocchi Recipe Update 2 parts

If not using the gnocchi immediately or saving it for the next day dust them, put them in a sealable container with floured parchment paper, or on a tray with flour, wrap it tight with cling film and keep it in the fridge (Max 24hr). It is best to eat the gnocchi the same day.

The gnocchi will need approx 3-4 min total to cook. When you first drop them in, they will sink. Once they all start to float, give it a taste. It should be approximately 2 more minutes from this time, but you want to make sure they are cooked through if not finishing them in the pan. If finishing it in your saucepan, after they have come to the top & boiled for a minute, remove them, add them to the pan, & stir or toss for a minute. Remember to add a touch of gnocchi water for thickening & flavour. Regardless whether you are boiling the whole 3-4 min, or finishing it in the pan taste it each minute after floating to check for doneness. It should not taste of flour & be nice & light. Do make sure they are cooked.

If you’re finishing the gnocchi in a serving bowl, remove them from the water (when cooked) & place them in the bowl that has been sauced & warmed, then add more sauce to the top. Toss them gently & serve sprinkled with cheese.

 

 

These instructions are for our dry pasta only. Storage & cooking of fresh pasta is different.

Bring a large pot of water, 3-4 liters, to a rolling boil, add salt, then add the pasta. If the water stops boiling put a lid on the pot until it has returned to a boil and remove immediately. Do not stir yet. Let the pasta cook for 2 min, and then give the pasta a gentle stir with a fork. Stir occasionally to make sure it doesn’t stick. At six minutes taste the pasta. If it is very al dente (firm when bitten), let it boil another minute and taste again. Repeat this process until desired doneness is achieved.

I personally cook it for six minutes, then cook it for another minute or two in the sauce I am dressing it with. For best results serve our pasta al dente as overcooking robs it of flavour, texture, and nutrients. If storing the pasta, keep it in a cool, dark & dry place. The date stamped on the bottom of the pasta package is the date it was packed, unless it specifically states a best before date. Inspect before cooking. Buon Appetito! pastafamiglia@gmail.com

Pasta Famiglia Pasta with Rustic Tomato and Basil Sauce

Serves: 2 (just double the quantities if cooking for 4)

Note: cooking times are for Pasta Famiglia Pasta

You will need:

1 bag of Pasta Famiglia Spaghetti (200 grams) or your favorite pasta

1/2 Jar of Italian pureed tomato. This is called passata in Italian. They can be found at most grocery stores and all Italian Delis. 1 jar will make enough sauce for four people. Either use only 1/2 or make a batch and freeze the rest for a later date.

4 to 5 Very ripe fresh tomatoes diced small so they will cook quicker. This recipe will take longer with fresh tomatoes, and be chunkier, but the freshness will come through!

1 clove of finely minced garlic

Small bunch of finely minced Italian parsley

4-5 large leaves of basil

5 tbsp extra-virgin olive oil for 1 jar of passata

Sea salt

Black pepper

Method:

Start with 4 litres of water boiling in a large pot for the pasta

Sauce

Add olive oil to a frying pan and set to a medium heat

Add the minced garlic and parsley to the frying pan and sauté for 2 minutes

Add the jar of passata to the olive oil

Add a small dash of salt to the sauce

As the tomatoes cook, stir regularly to keep them from sticking.

When the sauce has begun to thicken (usually within 15 minutes), tear 2 of the basil leaves (do not chop) and add them to the sauce.

Keep the heat at medium and continue to simmer

Pasta

When pasta water has reached a rolling boil, add enough salt so that the water tastes like the Mediterranean i.e. the sea

Add one bag of Pasta Famiglia Spaghetti (200g) to the boiling water

Set timer for 2 minutes and leave pasta alone

Give a gentle stir to the pasta at 2 minutes

Set your timer for 4 more minutes

For other brands follow their instructions

Bringing pasta and sauce together!

Check your sauce. When it smells and tastes a bit sweet, plus has thickened, it is ready. Here is where you can divide it into half if you’re freezing some, but let it cool before putting it into containers and freezing. For step by step instructions here is a link to the University of Minnesota Food Safety Extension http://www.extension.umn.edu/food/food-safety/preserving/tomatoes-salsa/how-to-freeze-tomato-sauce/

Add a quarter of a ladle of the salty pasta water to the sauce and stir it in

Add fresh ground pepper to sauce

Once the 4 minutes are up, the pasta should be nearly ready (it should be slightly harder than Al Dente)

Save & set aside another quarter ladle of pasta water

Strain the pasta well and add it to the sauce. Toss or stir the pasta in the sauce for the next 1-1.5 minutes.

After the 1-1.5 minutes have passed, taste the pasta to make sure it is Al Dente if not add the saved pasta water & cook another 30 seconds to 1 minute

Season with salt and pepper to taste and serve immediately

Garnish using the remaining basil (again tear – do not chop!) and add a grating of Parmesan or Pecorino Romano cheese

Easy and tasty peasant cooking in 20 min!

If you are eating the Pasta Famiglia way, you cook and eat with someone you love. It makes food and life better!

Buon Appetitto your Pastaio (pasta maker)

Pasta Boy Peter Ciuffa