​Artisanal

handmade pasta

​& sauces

1916 Park Ave in Lafayette Square

St. Louis, MO

Pasta handling and cooking instructions

• Our scratch-made fresh pastas are a delicate handmade product and require gentle handling
• Many of our pastas are sold frozen.  Take care to keep them cold with a cooler/ice packs during transport and return to the freezer as soon as possible.  KEEP FROZEN until ready to cook.  DO NOT THAW.  Transfer frozen pasta directly from the freezer to the gently boiling water.  Once frozen, pastas are best if eaten within 2 months for stuffed pastas or within 4 months for non-stuffed.
  
• All fresh, refrigerated pastas must be kept refrigerated and are best if eaten or frozen by the “Shelf date” or “Eat or freeze by” date on the package.  Once frozen, DO NOT THAW.  Transfer frozen pasta directly from the freezer to the gently boiling water.

General guidelines for refrigerated shelf life (i.e. Eat or freeze by):

Stuffed pastas (ravioli, tortellini, agnolotti, etc.):12-18hrs from purchase

Pici:1-2 days from purchase

Fresh cut pastas (tagliatelle, garganelli, farfalle, etc.):5 days from purchase

Fresh extruded pastas (casarecce, campanelle, reginette, spaghetti, etc.):7 days from purchase

Cooking guidelines

1. Bring sauce to room temperature 20-30 minutes.  Do NOT thaw pasta, if frozen.
2. Bring a large pot of heavily salted water to a boil (~2 tbsp salt/6 qts water). 
3. Reduce boiling water to a gentle boil and gently add pasta taking care to stir water immediately to prevent pasta from sticking to the bottom of the pot.
4. Simmer until al dente, stirring occasionally.  Cooking times will vary so it’s best to feel/taste for doneness but rough cooking time guidelines are listed below.

Stuffed pastas (ravioli, tortellini, agnolotti, etc.):~4-6.5 minutes

Pici:~ 4-5 minutes

Fresh cut pastas (tagliatelle, garganelli, farfalle, etc.):~3-5 minutes

Fresh extruded pastas (casarecce, campanelle, reginette, spaghetti, etc.):~1-3 minutes

5. Meanwhile, heat sauce in a large skillet over medium-low heat.  Bring to a simmer. Note: pesto should not be heated. Bring to room temperature in a large bowl.

6. Remove pasta from the water with a slotted spoon and add to the skillet with the simmering sauce or the room temp pesto. Add a splash or 2 of pasta water to loosen the sauce, if desired. Swirl/stir gently to combine and simmer for 30-60 seconds. 

7. Remove from heat, garnish with parmesan, fresh herbs, and/or extra-virgin olive oil if desired, and serve.