This rigatoni is extruded through traditional bronze plates, which leave the pasta with micro-grooves that encourage sauce to cling to the noodle.
Keep refrigerated. Though the pasta is fresh, it can be dried for a few days in the refrigerator and then stored in the cupboard. If you’d like to try that, then spread the pasta out on a cookie sheet, let it dry out in the fridge until it’s hard, and bag it up and store in a dry, cool spot.
The rigatoni can be cooked just like any other dry noodle you’ve made before: simply boil 2 gallons of water per pound of pasta you plan to cook, heavily salt it until it tastes like ocean water, then add the pasta. Stir from time to time, and cook until al dente, which depending on the freshness of the pasta can take anywhere from 3-10 minutes.
Durum pasta always pairs well with tomato based sauces, so anything from marinara to puttanesca sauce would be perfect.
At this time of year, the rigatoni would be perfect with some asparagus, parmesan and black pepper. Simply snap and peel your asparagus, then slice it into 1/4-inch slices on the diagonal.
Get the rigatoni going as suggested above in salted, boiling water. In the meantime, heat a large sauté pan and add 1 tablespoon of olive oil and 2 cloves of chopped garlic. When you can smell the garlic, add and reduce 1/2 cup of cream until thick. When the pasta is almost fully cooked, add the asparagus into the pasta water for about 1 minute.
Drain the pasta and asparagus when they are cooked and add to the reduced cream. Add some grated parmesan cheese, freshly ground black pepper, 2 tablespoons of butter, and some chopped mint. Toss and serve immediately.
Ingredients: Extra fancy organic durum flour, water, extra virgin olive oil.
Sweet Corn Soup
Simply bring the soup to a boil on the stove! You can thin it out with a little water if you like. Serve with a spoonful of the cilantro-jalapeño garnish.
Enjoy the soup fresh by Saturday, June 12th or freeze for up to a month.
Ingredients: Organic sweet corn, water, organic onions, butter, salt. Garnish: Cilantro, jalapeño, extra virgin olive oil, salt.