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Valentino Pasta

So, I’m 40…Can you buy me a Vespa?

Turning 40

Photo by atoach on Flickr Apparently just approaching 40 has made me more forgetful and disorganized than I already was. I see it’s been about two weeks since my last post-sorry! June 30, 2012. It seemed like such a long time away. Like a dot on the distant horizon. Like a giant bowl of pasta that looked like it would never be empty (I had to try and work that in ). Then…BOOM! I’m mopping up sauce at the bottom of that proverbial bowl of perfectly cooked Valentino Pasta. Forty. Years. Old. It was slightly depressing, but eventually ended. Kinda …

The Shape(s) of Things to Come…

There is a fine line between razor sharp wit and cheesiness. I may have crossed it with the title of this post-sorry. My brief yet exciting time in the artisan pasta business has taught me a few things. 1. People are strange- we covered that here. 2. Even if you’re a small batch pasta business it’s still nice to have a variety of shapes. I wanted some familiar shapes and some you don’t see everyday. Spelt pasta shapes will be coming soon as I have to do one more test with a new die we just received. With that I …

Recipe-Garlic Scape Pesto

garlicscapes

Right now at the farmer’s markets there are lots of garlic scapes, and my two favorite things to do with them are saute them with eggs and make this pesto. They have a lite garlic flavor and freshness that is great for warm weather pasta noshing. Obviously I prefer the pesto on some small batch pasta but it is also good on grilled chicken, steak, vegetables etc. I add parsley to the usual pesto suspects to bring some freshness. Try it!   Garlic Scape Pesto 1 lb artisan pasta -Valentino Pasta if you have it 10 large or 20 small …

Recipe-Fusilli With Cherry Tomatoes

Pasta with cherry tomatoes

  One of the great things about having artisan pasta in your pantry is how easy a great meal can come together. This pasta dish is quick, easy and uses mostly pantry ingredients-bonus! You can almost taste the carby goodness can’t you? Sorry for the worse than normal picture.   Fusilli with Cherry Tomatoes   1 lb fusilli or other short shaped small batch pasta 1 pint cherry tomatoes 2 cloves garlic sliced 1t oregano 1T tomato paste 4T EVO ½ C parm reggiano 6-8 basil leaves-torn Pinch crushed red pepper ½ C pasta water-if needed   In a high …

Rule 2…This Is Not Soup Du Jour

pasta pomodoro

  If you remember Rule 1 you will cook pasta better than most restaurants. Combine that with Rule 2, and you’ll have pasta eating and cooking experiences that will garner respect, praise, envy and longer vacations. Ok, I’m not sure exactly how (or even if) you will get longer vacations but it didn’t feel right leaving off at envy. Rule 2 of pasta cooking  is…Don’t over sauce it! Other than over cooking it, the next best way to ruin artisanal or any pasta for that matter is to over sauce it. If your fortunate enough to be cooking Valentino Pasta …

Recipe-Pasta with Roasted Cauliflower Ragu

gomitiroastedcailiflower

Sorry this took awhile! I know I say this often but this dish is fantastic! The best pasta dishes are comforting, satisfying and delicious. When a really well made artisan pasta meets a simple rustic sauce like this it’s  like a punch of carby awesomeness straight to the head. I love roasted cauliflower, so it was an easy win for me. But guess what? The two boys don’t like cauliflower. Did they know? Nope.   Pasta with Roasted Cauliflower Ragu   1lb gomiti or other short pasta 1 med head cauliflower cut into florets, blanched, and shocked 4 oz pancetta …

People are strange…Indeed

Jim Morrison had that part right. People are strange and I have been puzzled, bewildered and amazed by them these past few weeks of selling pasta. I’ve enjoyed it tremendously. There was the person that told me they don’t eat grains so they didn’t want pasta. Then I saw them a couple minutes later eating pizza. The people who would only buy from us if we grew our own wheat before making it into pasta. Seriously?! You expect us to sow flippin’ fields of wheat, grow, harvest, mill it. Then we can turn it into a pasta worthy for you …

Recipe-Spelt Pasta w Swiss Chard, Pistachio and Ricotta Salata

speltpastawithchard

Right now you can find different greens that are in season, and spring onions are also just coming up. Seasonal cooking-boom. Unlike me using fresh tomato in mid April of suspect location, you can make this now with ingredients grown locally. As usual this dish highlights the small batch pasta we make with it’s slight bite and great chew. The nuttiness of the spelt is great but you can sub regular, or whole wheat pasta if you like. The pistachio gives a great crunchy contrast to the soft slightly bitter chard and the ricotta salata has that cheesy salty thing …

Rule 1…Who Is This Al Dente Anyway?

artisan pasta

There are a few things to keep in mind if you want your pasta to turn out good when you cook it. I’m sure we’ll cover them eventually, but it makes sense to start with the most important rule of all. I will henceforth refer to this as Rule 1, or The first rule. You should imagine thunder or trumpets playing when you read it. The first and most important rule of pasta cooking is…Don’t over cook it. Sounds simple right? I think that’s why people can be lax about it. I also think it is the single worst thing …

Recipe-Pasta Pomodoro

pasta pomodoro

  This dish is really fantastic. It has the ability to highlight the taste and texture of a really good dry pasta yet let the sauce be the perfect condiment that it should. That being said I don’t make it too much. You need really nice tomatoes.  So, I typically make it a couple of times and the end of summer/beginning of fall when the roma tomatoes are in full swing. Well, to my surprise I saw some nice looking ones at the store and put this together the other night. I’m not sure why Scott Conant from Food Network …

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