COOKING TIMES AND INSTRUCTIONS 

Fresh Egg Pasta:
Tagliatelle, Tagliolini, Garganelli, Pappardelle, Tagliatelle Spinach, Paglia e Fieno (4-6 mins) 

 

Bring a large pot of water to a boil and salt well to your taste. Add the pasta to the boiling water, stirring gently from time to time as the pasta cooks. While the pasta is cooking, heat your sauce of choice in a sauté pan. When the pasta is cooked just al dente, drain the pasta, reserving a cup of the cooking water. Add the cooked pasta to the pan with the sauce to finish cooking for another minute or two. Add a bit of your reserved pasta water. Adjust with pasta water or a bit more sauce as needed and serve on warm plates with a little grated parmesan or a dollop of fresh ricotta. (Chef Tusk's best childhood food memory!) 

Fresh egg pasta should be stored in the refrigerator and consumed within 1-2 days of purchase.

 

Organic Dried Pasta:
Torchiette, Shells, Creste di Gallo, Elbow (7-9 mins) 

Bring a large pot of water to a boil and salt well to your taste. Add the pasta to the boiling water, stirring gently from time to time as the pasta cooks. While the pasta is cooking, heat your sauce of choice in a sauté pan. When the pasta is cooked just al dente, drain the pasta, reserving a cup of the cooking water. Add the cooked pasta to the pan with the sauce to finish cooking for another minute or two. Add a bit of your reserved pasta water. Adjust with pasta water or a bit more sauce as needed and serve on warm plates with a little grated parmesan or a dollop of fresh ricotta. (Chef Tusk's best childhood food memory!) 

Our house made dried pasta can be stored in the packaging they come in on your counter top or in a cabinet. The pasta should be consumed within 1 week of purchase. 

 

Filled Pasta:
Agnolotti del Plin (3-5 mins) 

Agnolotti del Plin should be stored in the freezer until you're ready to enjoy it. 

To prepare the pasta, bring water to a boil and add salt. Add the pasta and cook until they float, taking approximately 3-5 minutes. Once they're floating, allow an additional minute of cooking time to ensure the filling is warmed through. 

 

Filled Pasta:
Raviolo (7 mins) 

Cotogna's Raviolo is best enjoyed fresh! If you plan to store to cook for another day, refrigerate for up to 2-3 days. 

In a wide, shallow pan, bring water to poaching temperature. Don't forget to salt your water. Once the water is brought to the desired temperature of 140° F to 180 ° F, gently place your raviolo in the pan - egg side up!

Poach raviolo for approximately 6 mins or until ricotta is warm. Allot for more cooking time if you have more raviolos in the pot. We recommend checking the temperature of the ricotta by piercing into the ricotta with a metal skewer or butter knife. Gently scoop raviolo out with a mesh skimmer and place on a plate. Melt brown butter and pour over the raviolo. Add a pinch of sea salt to finish.

 

House-made Ragu:
Salsa Picante, Seven Meat Ragu, Tomato Vodka Sauce, Braised Meat Ragu 

 

Please keep refrigerated and consume house-made sauces within 3-4 days.