Check out our collection of favourite recipes
We are delighted to share with you our favourite recipes and secrets on great ways to serve fresh pasta. We hope to inspire you to treat your friends and family, just like we do at home with Sole my wife.
If you have a recipe you would like to share with us, we are more than happy to try and test it, and add it to our collection.
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Tagliatelle with Mushrooms
Ingredients | Serves 4
- 2 x 250g The Fresh Pasta Company Fresh Egg Tagliatelle
- 500g assorted wild mushrooms: shiitakes, morels, chanterelles, small porcini, trumpet mushrooms and/or oyster mushrooms. Trimmed, rinsed and cut into small pieces.
- Canola oil
- Kosher salt and freshly ground pepper
- 1/3 cup minced shallots
- 4 tablespoons unsalted butter cut in 8 pieces
- 1/2 cup + 2 tablespoons chicken stock
- 1 1/4 teaspoon red wine vinegar
- A chunk Parmigiano-Reggiano for grating
Cooking Instructions
1. Bring a pot of salted water to the boil (we recommend using a handful of sea salt).
2. Heat canola oil in a large sauté pan over medium heat.
3. Fit as many mushroom as will fit in a single layer and brown 2 min without moving. Cook 2 min more stirring occasionally.
5. Season with salt and pepper and transfer to a bowl.
6. Repeat with the remaining mushrooms.
7. Return all mushrooms to the sauté pan over medium heat.
8. Add the shallots and cook until soft:1-2 mins
9. Add 2 tablespoons of butter and cook until the mushrooms are glazed: 2min
10. Add the stock, bring to simmer and whisk in 2 remaining tablespoons of butter until emulsified. If the sauce breaks add a bit of water to re-emulsified.
11. Stir in the vinegar
12. Pour the mushrooms into a warm bowl.
13. Cook the pasta 2 min
How to Serve
1. Stir the pasta into the mushroom sauce to coat.
2. Toss and arrange in serving bowl or platter
3. Grate Parmigiano to taste over the top.
Perky Asparagus
Ingredients | Serves 2
- The Fresh Pasta Company Pecorino & Asparagus Tortelli
- 30g unsalted butter
- 1 bunch of asparagus: cleaned and sliced.
- Salt & pepper to taste
Cooking Instructions
1. Bring a pot of salted water to the boil (we recommend using a handful of sea salt).
2. Add The Fresh Pasta Company Pecorino & Asparagus Tortelli to the boiling pot and simmer for 5 minutes.
3. Meanwhile place a frying pan over medium-low heat to melt the butter very gently.
4. Add the asparagus sliced and pan fried slightly.
5. Drain the tortelli using a slotted spoon and add them to the asparagus and butter. Toss gently and serve.
How to Serve
Keep it simple. Finish with grated Parmesan cheese.
Enjoy while hot with a nice glass of dry white wine
Gnocchi Club 29
Every 29th of the month we bring together 29 friends to our home to share a lovely gnocchi meal.
Not unlike the "meatless Tuesdays" of the 1940's in the United States, gnocchi day was born in Argentina around the same time out of frugality and rationing. The 29th was chosen because it was usually the last day before payday, when many already had run out of money. Gnocchi was the perfect meal: inexpensive, filling, and delicious. This tradition which both Sole my wife and I grew up with, is still being enjoyed today in Argentina, and has been the inspiration for the creation of our Gnocchi Club 29.
Ingredients | Serves 2
- The Fresh Pasta Company Potato Gnocchi
- 130g The Fresh Pasta Company Pesto Genovese
- Pine nuts (a handful)
- Basil (a bunch)
- Salt & pepper to taste
Cooking Instructions
1. Toast a handful of pine nuts on a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning. When the nuts are fragrant and browned transfer to a plate and set aside.
2. Boil 1 litre of salted water per 100g of gnocchi in a large saucepan.
3. Add The Fresh Pasta Company Potato Gnocchi and cook over moderate heat for 2-4 minutes, or until they rise to the surface.
4. Gently remove the gnocchi from the water with a slotted or skimming spoon.
5. Add The Fresh Pasta Company Pesto Genovese di Prá mixed in with 1-2 large spoons of the cooking water to loosen it up.
6. Plate the gnocchi and sprinkle the toasted pine nuts and small basil leaves on top.
How to Serve
Keep it simple. Finish with grated Parmesan cheese and grated black pepper. Enjoy while hot with a nice glass of wine.
Handmade Spinach, Ricotta & Walnut in a Creamy Gorgonzola Sauce
Ingredients | Serves 2
- The Fresh Pasta Company Handmade Spinach, Ricotta & Walnut Tortelloni
- 15g butter
- 75g Gorgonzola Dolce
- 15g Mascarpone
- 1/2 tablespoon of chopped Marjoram
- Handful of halved walnuts
- Salt & pepper to taste
Cooking Instructions
1. Bring a pot of salted water to the boil (we recommend using a handful of sea salt).
2. Add The Fresh Pasta Company Handmade Spinach, Ricotta & Walnut Tortelloni to the boiling pot and simmer for 4 minutes.
3. Meanwhile place a frying pan over medium-low heat to melt the butter very gently.
4. Add the Gorgonzola dolce and heat until softened and starts to melt, and then add the mascarpone and marjoram. Stir with a wooden spoon and remove from the heat.
5. Drain the tortelloni using a slotted spoon. Place 5-6 tortelloni in each plate and pour over the sauce.
How to Serve
Keep it simple. Finish with grated Parmesan cheese, and garnish with walnuts. Enjoy while hot with a nice glass of dry white wine.
Butternut Squash & Sage Tortelli in Sage Butter
Ingredients | Serves 2
- The Fresh Pasta Company Butternut Squash & Sage Tortelli
- 100g Butternut Squash (small cubes)
- Sage (5-8 leaves)
- 75g butter
- Salt & pepper to taste
Cooking Instructions
1. Bring a pot of salted water to the boil (we recommend using a handful of sea salt).
2. Add The Fresh Pasta Company Butternut Squash and Sage Tortelli to the boiling pot and gently simmer for 4-5 minutes.
3. Meanwhile place a frying pan over medium-low heat to melt the butter very gently.
4. Add the butternut squash and sauté until golden. Add the sage leaves and sauté until they are lightly gold and the butter turns slightly brown. Stir with a wooden spoon and remove from the heat.
5. Drain the tortelli using a slotted spoon. Place 5-6 tortelli in each plate and pour over the brown butter with the sage leaves and butternut squash cubes.
How to Serve
Keep it simple. Finish with grated Parmesan cheese and grated black pepper. Enjoy while hot with a nice glass of wine.
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