Category: Pasta

Easy Handmade Pasta Dough

Posted on by Carfagnas Market

Making handmade pasta dough is satisfying and easier than you might think, and oh so delicious! It takes just a few ingredients and quality time in the kitchen.  Consider making thisrecipe with a few friends and family members for a fun dinner party.  Still not sure you can do this on your own.  We can teach you!  

Sign up for a pasta making class in our Cooking School with one of our talented Chef Instructors.  They will show you hands-on basic skills to give you the confidence to make it on your own.

  • 2 cups all-purpose flour or Tipo 00 flour, divided  
  • 2 large eggs
  • 3-4 tablespoons olive oil
  • 2-3 tablespoons water

Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use. Make a well in the center of the flour.  

In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine.  Pour this mixture into the wellwith the flour.  Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass.   Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl.  If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl.  Transfer the dough to the counter.  Begin kneading by folding the shaggy dough, pushing and turning, then folding again.  Continue the kneading process for about 5 minutes until the dough is smooth and soft.  Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.  

Prepare your pasta rolling equipment, adjusting the rollers to the widest setting.  Unwrap the pasta, dividing it into 4 equal portions.  Begin with 1 portion, rewrapping the remaining in plastic wrap.  Lightly flour the surface with flour.  Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting.  Feed this through the rollers, 2-3 times.  Then fold the dough into thirds like a letter, flattening again to fit through the rollers.  Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.  

Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough.  Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking.  Continue with each portion of remaining dough.  

Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle.  Lightly sprinkle the cut pasta with semolina.

Cook the pasta in salted boiling water for 1-2 minutes.  Serve with your favorite sauce.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Farm Fresh Eggs
  • Semolina Flour
  • Tipo 00 Flour or All-purpose Flour
  • Pasta Roller and Cutter Equipment
This Entry Was Posted in Pasta

Quick Cooking Chicken Bolognese

Posted on by Carfagnas Market

The roots of Bolognese sauce can be traced back to the city of Bologna, nestled in the heart of Emilia-Romagna.  Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped, about 1/2 cup
  • 1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
  • 1 large carrot, peeled and finely chopped, about 3/4 cup
  • 2 teaspoons kosher salt, divided
  • 1 pound ground chicken
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 3/4 cup whole milk
  • 2 cups prepared Carfagna’s Italian pasta sauce
  • 1 pound fresh tagliatelle, fettucine, or pappardelle 
  • 1 cup fresh grated Parmesan cheese, divided
  • 1/2 cup fresh basil, chopped
  • Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil,and olive oil.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Pomodoro Basilico Pasta Sauce
  • Fresh Fettucine Pasta
  • Ground Chicken
  • Parmesan Cheese

Risotto-Style Pasta with Chicken and Mushrooms

Posted on by Carfagnas Market

Making pasta in the style of risotto is not new, however, perhaps not traditional.  The pasta takes in flavor just as it does with rice, absorbing the stock as it hydrates and cooks.  With the addition of garlic and mushrooms, the pasta becomes seasoned with great taste and yields to a luscious texture.  As done with any risotto, you will need to tend to the pasta stirring and adding stock for roughly 20 minutes.  Think of it as a relaxing transition from a full day while enjoying a glass of wine.  

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 2 cups brown or white button mushrooms, sliced
  • 1 tablespoon tomato paste
  • 2 cups dry gemelli or penne pasta
  • 1/2 cup dry white wine
  • 3-4 cups chicken stock
  • 3 boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 teaspoons kosher salt, divided
  • black pepper
  • fresh parsley, chopped
  • fresh grated Parmesan cheese


Working with a large Dutch oven pan over medium-high heat, add in the olive oil.  When the oil is hot, add in the onion, garlic and mushrooms, stirring to coat in oil.  Cook while stirring occasionally for 6-7 minutes, then add in 1 teaspoon of kosher salt and a few grinds of black pepper.  Add in the tomato paste, stirring to incorporate with the mushrooms.  Add the dry pasta to the pan with the mushrooms, stirring together, then add in the wine, stirring for 2-3 minutes.  The wine will bubble and absorb into the mix.  Lower the heat to medium.  

Meanwhile, have the stock on the stove in a pan over a low temperature to stay warm.  Once the wine has absorbed into the mix, begin ladling 1/2 cup of stock into the pasta mix, stirring to combine.  After the ladle of stock has absorbed into the pasta, continue adding 1/2 cup at a time until you have added 2 cups.  At this point taste a piece of pasta to determine the tenderness.  It will mostly likely be too firm.  

Add in the chicken thighs and 1/2 teaspoon of kosher salt, stirring with the pasta.  Cook the chicken while continuing to add more stock and stirring.  Check the chicken for doneness of internal temperature of 165 degrees.  When the chicken has reached the correct temperature, taste the pasta for texture.  You will want a tender pasta but not soft.  If it’s not yet tender, add another half cup of stock, as needed.    

Remove from the heat, adjust for seasoning, garnishing with fresh parsley and grated Parmesan cheese. 

Featured Market Ingredients

Carfagna’s Olive Oil

Gemelli or Penne Pasta

Chicken Thighs

Parmesan Cheese

Dry White Wine

Vegetable Parmigiani ‘Lasagna’

Posted on by Carfagnas Market
  • 2 medium eggplant, sliced 1/4-inch thick
  • 2 large zucchini, sliced 1/4-inch thick
  • 1 large, sweet onion or red onion, sliced 1/4-inch thick 
  • 8 tablespoons olive oil, divided  
  • 3 cups Carfagna’s Original Pasta Sauce, divided
  • 1 cup shredded Italian-blend cheese 
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup shredded mozzarella
  • Fresh basil for garnish

Preheat oven to 400 degrees.

Heat a large skillet over medium-high heat adding 2 tablespoons of olive oil. Place the sliced eggplant in a single layer and cook for 1-2 minutes per side until lightly browned. Remove from the pan onto a plate and set aside. Continue with the sliced zucchini, adding 2 tablespoons of oil and the zucchini cooking for 1-2 minutes. Add these to the same plate with the eggplant. Repeat the process with the sliced onions.

Lightly oil a 9×13-inch casserole dish with cooking spray. Spread 1/2 cup of sauce in a thin layer on the bottom of baking dish.  Layer half of  each of the eggplant, zucchini, and onions, topping with 1 cup of sauce and half of the shredded cheese blend. Repeat with a second layer of eggplant, zucchini, onions, 1 cup of sauce and the remaining half of the shredded cheese blend.

In a small bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and grated Pecorino Romano cheese. Sprinkle the breadcrumb mixture over the top of the layers, adding dollops of the remaining 1/2 cup of sauce to the top.

Bake for 25 minutes, then top with the shredded mozzarella. Increase the heat to 425 degrees and bake an additional 10-12  minutes until the cheese and sauce are golden brown and bubbling. Remove from the oven and let rest for 10-15 minutes. Garnish with fresh basil.

The tradition of Lasagna originated from Emilia-Romagna, and from there it has become a familiar representation of Italian cuisine. Basically, lasagna is a baked casserole layered with fillings of pasta, ragu, vegetables, and various cheeses. This recipe takes on the appearance of a traditional lasagna, but veers off course in that it does not include pasta. A lasagna-style casserole loaded with cheese, Original Pasta Sauce, and vegetables brings a delicious side dish to the table to accompany seared chicken, pork, or steak. Perfect in every way.

This photo captures the Vegetable Parmigiani recently created at a cooking class in Carfagna’s Cooking School. Check out our upcoming classes!

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Caponata Pasta with Ricotta and Basil

Posted on by Carfagnas Market
  • 3 tablespoons, plus 3 teaspoons kosher salt, divided
  • 1/2 cup golden raisins
  • 2 tablespoons granulated sugar
  • 3/4 cup olive oil, divided
  • 2 pounds Italian eggplant, cut into 3/4-inch cubes
  • 12-ounces orecchiette pasta
  • 1/2 cup finely chopped shallots
  • 1/2 cup pine nuts
  • 4 tablespoons brined capers, drained
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup packed sliced basil leaves, plus more for serving
  • 2 tablespoons red wine vinegar
  • 8-ounces fresh ricotta

Bring a large pot of water to a boil over high heat. When boiling, add the pasta plus 2 tablespoons salt, stirring to combine. Cook according to the package to al dente. Reserve 1 cup of pasta water, then drain the pasta, adding the drained pasta back into the cooking pot. Set aside.

To a small saucepan, add the raisins, sugar, 1 tablespoon salt and 1 cup of water. Over medium heat, bring to a boil and cook for 2 minutes. Turn off the heat, then cover and set aside.

In a large non-stick skillet, heat 1/4 cup olive oil over medium-high heat. Stir in half of the cubed eggplant, seasoning with 1/2 teaspoon salt. Cook, stirring occasionally until the eggplant is tender and lightly browned, about 5-6 minutes. Transfer the eggplant to a medium sized bowl. Repeat the process with the remaining cubed eggplant, additional 1/4 cup of olive oil, and 1/2 teaspoon salt. Transfer to the bowl.

Add 2 tablespoons olive oil to the skillet, reducing the heat to medium. Add in the chopped shallots, pine nuts, capers, garlic and red-pepper flakes, stirring until the shallots are tender, about 2-3 minutes. Transfer this to the bowl with the eggplant, along with basil and vinegar. Strain the raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture plus 2 teaspoons salt, tossing well to combine.

Transfer the eggplant mixture to the pot containing the drained, cooked pasta, plus 1/2 cup of reserved pasta water. Over medium heat, stir the pasta and the eggplant mixture together, gently warming. Transfer to a large platter or individual serving bowl, topping with the ricotta and basil, drizzling with the remaining 2 tablespoons of olive oil. Serve warm or at room temperature.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Fresh Ricotta Cheese
  • Orecchiette Pasta
  • Brined Capers
  • Pine Nuts

Even though Caponata is prepared throughout southern Italy, the flavorful dish is a typical Sicilian vegetable dish whose origins date back to the early 18th century. The original recipe featured gurnard fish as the main ingredient but was soon replaced by the more available and much cheaper eggplant. The modern version of caponata makes use of the late summer harvest of eggplants and tomatoes, with the addition of capers, olives, onions, celery, and often with raisins and pine nuts. Copious amounts of olive oil bring the dish together served hot or at room temperature.

This recipe adds orecchiette pasta and ricotta to become a rich, luscious dish to bring to your table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Skillet Shrimp Scampi with Orzo and Arugula

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken or vegetable broth
  • 2 teaspoons kosher salt, divided
  • pinch of red pepper flakes
  • 1-pound large shrimp, (U13-15)
  • 1 cup dry uncooked orzo pasta
  • 2 large Roma tomatoes, cut into 1-inch pieces
  • 2 cups fresh arugula, divided
  • Fresh grated Parmesan cheese for serving
  • Olive oil for serving

Prepare the shrimp by peeling and deveining them, rinsing under cold water.  Place the shrimp onto a paper towel to absorb the extra water from rinsing.  Set aside. 

Working with a 12-inch skillet with a lid, melt the butter, adding in the olive oil, swirling to combine.  Add in the chopped garlic, stirring for 30 seconds.  Add in the wine and broth, 1 teaspoon salt and the pinch of red pepper flakes.  Let this cook for 1-2 minutes to reduce slightly.  

Carefully place the shrimp into the simmering liquid to sauté for 2 minutes.  Using a slotted spoon or tongs, remove the shrimp to a plate.  The shrimp will be partially cooked.  

Add in 2 cups of water and the orzo, along with the remaining teaspoon of salt, stirring to combine.  Cover the pan with the lid, reducing the heat to medium.  Cook the orzo until it is tender, and the liquid is mostly absorbed.  This will take about 8-10 minutes.  

Return the shrimp and any juices to the pan, adding in the cut tomatoes, cooking for 2 minutes, stirring to combine.  Add in most of the arugula, stirring into the pan to wilt, saving 1/2 cup for chopping as a garnish.  Turn off the heat.  Sprinkle the chopped arugula over the orzo and shrimp.  Serve each plate with a bit of freshly grated Parmesan cheese and a drizzle of olive oil.  

Featured Market Ingredients

  • 1-pound large shrimp, (U13-15)
  • Carfagna’s Extra Virgin Olive Oil
  • Orzo Pasta
  • Parmesan Cheese


“Shrimp Scampi” is a classic seafood dish across many Italian-American restaurants, as well as home cooks, representing a variation of the true Italian “Scampi” dish. Scampi is another species of crustacean which closely resembles a small lobster. Early Italian immigrants were accustomed to scampi, but scampi was not available in the United States as it was in Italy. Resourcefulness came to the substitution of shrimp to meet the needs of this treasured Italian dish.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Parmesan Orzo Pasta with Black Truffle Butter

Posted on by Carfagnas Market
  • 1 bunch asparagus, about 10-12 stalks
  • 1 1/2 cups orzo pasta
  • 2 tablespoons kosher salt (for the pasta water)
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons black truffle butter
  • Parmesan cheese curls for garnish

Serves 4

Wash and trim the ends of the asparagus. Set aside.

Fill a large pot with water, bring to a boil. Place the asparagus into the boiling water, stirring for 1 minute. Use a slotted spoon or tongs to remove the asparagus, setting aside on towels to cool and dry.

Return the water to a boil. Add the salt and orzo pasta, stirring to combine. Cook 2 minutes less than the package directions. Drain into a colander. Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat. When the oil is hot, add in the cut asparagus and the sliced garlic, stirring to combine. Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon salt, stirring to combine. Add in the heavy cream and butter, stirring constantly for 3-4 minutes. Off the heat, add in 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine. Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese. Add additional Parmesan cheese curls to garnish.

Orzo, also known as risoni, is a delightful type of pasta that resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance. This pastina (little pasta) is delicious added to soups, salads, or as creamy side dish in this recipe. We add black truffle butter as an indulgent ingredient for this Parmesan orzo pasta dish. If not using truffle butter, simply substitute your favorite salted butter instead.

This Entry Was Posted in Pasta

Spring Puttanesca with Linguine Pasta

Posted on by Carfagnas Market
  • 1-pound uncooked linguine
  • 2 spring onions, or 6 green onions
  • 1/2 cup olive oil
  • 6 large garlic cloves, thinly sliced
  • 1-ounce flat anchovy fillets in olive oil
  • 1/4 cup capers, drained
  • 2 teaspoons Calabrian chiles, in oil
  • 1/2 cup dry white wine
  • 1/2 cup Castelvetrano olives, pitted, coarsely chopped
  • 3 cups loosely packed baby arugula
  • 1/2 cup loosely packed fresh parsley, chopped
  • Additional olive oil for serving

Bring a large saucepan filled with water to a boil. Add in 2 tablespoons of salt and the linguine, stirring to keep the pasta from sticking together. Cook for 2 minutes less than the time listed on the pasta package. Reserve 1 cup of pasta water, then drain. Set aside.

While the pasta cooks, thinly slice the spring onions, separating the bulbs from the greens. Thinly slice the garlic, chop the olives and the parsley. Set aside. Measure out all other ingredients as the cooking process moves quickly. Best to be ready with each ingredient.

Working with a large high-sided pan, such as a Dutch oven, oven medium heat, add in the olive oil, cooking for 1 minute. Add in the prepared onion bulbs, garlic, anchovies, drained capers, and chilis, stirring to combine, cooking for about 3-5 minutes, until the anchovies have melted in, and the onions begin to soften. Increase the heat to medium-high, add the wine, stirring often, cooking for 2-3 minutes until the wine is nearly evaporated. Stir in the olives and onion greens stirring often until heated through, about 2 minutes.

Add in the pre-cooked linguine, reserved pasta water, tossing to combine, simmer for 3-4 minutes. Off the heat, fold in the arugula and parsley, allowing the pasta to absorb the water, about 3-5 minutes. Divide among the serving bowls, drizzle a bit more olive oil on top and serve.

Classic puttanesca is traditionally made with big bold flavors, most always including tomatoes, anchovies, capers, olives, onions, garlic, and Calabrian chilies. Always fragrant and enticing in so many ways.  This recipe brings a lighter Spring version without the tomatoes, but with the same alluring aroma and rich flavor it is known for.

Puttanesca Pasta is simple to make and said to have originated from Naples, possibly dating back to the mid-20th century, or earlier. Explanations for the origin of the name are many. However, the modern name of this preparation refers to pasta ‘prepared as it comes’, meaning that is made with items readily available in any Italian pantry. This is the beauty of Puttanesca Pasta in that all the ingredients can be found on our Market shelves, ready to fill your Italian pantry for an easy go-to dinner that is quick to bring to the table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Easy Gnocchi Sorrentino – Carfagna Style

Posted on by Carfagnas Market
  • 16 ounces Carfagna’s Homemade Gnocchi
  • ¾ cup Carfagna’s Vodka Sauce or Homemade Vodka Sauce { recipe to follow)
  • 1 cup homemade mozzarella Ciliegine (small balls)
  • ¼ cup basil chiffonade, plus a few small sprigs for garnish
  • Freshly grated parmesan cheese for garnish

Directions

Preheat the convection oven to 425 degrees.

Bring a large pot of water to a rolling boil. Add a generous amount of salt.

Add the frozen gnocchi and cook until the gnocchi rises to the surface of the water. Remove the individual pieces as they rise to the top, using a spider or strainer and place in a medium sized bowl.

Add the sauce and stir to combine. Stir in the basil chiffonade and ¾ of the mozzarella cubes.

Place in a greased baking dish and top with the remaining mozzarella cubes. Bake for 25 – 30 minutes until bubbly and the mozzarella begins to brown.

Remove from the oven and top with the remaining basil leaves. Sprinkle freshly grated parmesan cheese over the top and serve.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Gnocchi Sorrentino is a delightful Italian dish that perfectly captures the flavors of the Amalfi Coast. This savory creation features pillowy potato gnocchi, typically handmade, paired with a rich tomato sauce, fresh mozzarella, and aromatic basil. The dish pays homage to the region’s abundant produce and the Mediterranean’s culinary traditions. The Amalfi Coast, with its stunning coastal landscapes and charming cliffside villages, is renowned for its vibrant and fresh ingredients, and Gnocchi Sorrentino is a testament to the region’s culinary excellence. Each bite of this dish is like a journey along the picturesque coastline, where the harmony of flavors mirrors the beauty of the Amalfi Coast itself.

Cacio e Pepe

Posted on by Carfagnas Market

Cacio e Pepe with Homemade Spaghetti

One of our all time favorite dishes and it’s so easy to make. Cacio e Pepe (Cheese and Pepper). It’s that simple. For this recipe you use the simple trick of ladling in pasta water to your pasta to create a creamy sauce. The starch from the pasta water will help the cheese and pepper to coat the pasta.

Here’s an easy recipe for homemade pasta as well:

Homemade Spaghetti – Pasta dough comes in many variations but is mostly made of flour and eggs. For every 100g of flour you add an egg. One pound of pasta is approximately 500g of flour and 5 eggs.

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