Our house-made dried pasta can be stored in the packaging they come in on your counter top or in a cabinet. It’s best to keep the top of the bag open. The pasta should be consumed within 1 week of purchase.  

To prepare, bring water to a boil and add salt. The pasta should take 5 minutes to cook but the cooking times will vary. Cook until desired texture is achieved.

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

To prepare bring water to a boil and add salt. The pasta should take about 3-5 minutes to cook but the cooking times will vary. Cook until desired texture is achieved.

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.

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.

Best enjoyed fresh! Consume within 1 day of purchase.

Bring a large pot of water to a boil and season with a generous pinch of salt. Drop the pasta into the boiling water and cook for 2 minutes. In a wide, shallow pan, bring the corn stock up to a low simmer and add the butter and corn kernels to the pan. Stir the butter to incorporate into the stock and continue to simmer the sauce until the butter emulsifies and becomes an opaque, creamy color. When the pasta is done cooking, scoop out of the water and add to the sauce. Add some chives and simmer the pasta in the sauce for an additional 30 seconds, moving the pan occasionally so the pasta does not stick to the pan. When the sauce begins to coat the pasta, spoon onto two plates. Sprinkle chives over the top.