Category: Pasta

Friday Dinner: Parsley-Walnut Pasta 

Posted on by Carfagnas Market

Friday dinners are transitional meals.  Making something wonderful to share with family transitions from the stresses of everyday work into the relaxation of the weekend.  Sipping on a glass of wine helps too!  Friday dinners need to be quick-cooking, uncomplicated, kind of fun, and delicious.  This parsley-walnut pasta meets every bit of that.  And it comes together in minutes.  Paired here with seared salmon, but also great served with seared boneless chicken breast. 

  • 12 ounces fettuccine pasta 
  • 2/3 cups chopped walnuts, toasted 
  • 5 tablespoons olive oil, divided 
  • 3 cloves garlic, minced 
  • 1/2 cup unsalted chicken stock 
  • 1/2 cup chopped parsley 
  • 1 teaspoon kosher salt 
  • 1/4 teaspoon black pepper 
  • 3/4 cup grated Parmesan cheese 
  • 1/4 cup of reserved pasta water

Preheat oven to 350 degrees.  Place the walnuts in a pie pan.  Roast for 5-7 minutes.  Remove and set aside to cool.  Once cool, chop into medium size pieces.  Cook the pasta according to package directions, reserve 1/4 cup of pasta water before draining into a colander.  Set aside. 
Using the same pan the pasta was cooked in, heat 3 tablespoons of olive oil over medium heat.  Add the minced garlic cooking for 1 minute.  Add the chicken broth, chopped parsley, chopped walnuts, salt and pepper cooking for 2-3 minutes.  Add the pasta back to the pan, stirring to combine, heating it through for a few minutes.  Turn off the heat, stir in the Parmesan cheese.  Stir in 2 tablespoons of the reserved pasta water to yield a creamy texture, adding more as necessary.  Drizzle with the remaining olive oil.  Serve hot garnishing with additional cheese if desired.  

Featured Market Ingredients 

Carfagna’s Olive Oil 

Fettuccini Pasta 

Fresh Parsley 

Parmigiano Reggiano Cheese 

Summer Corn Risotto with Parmesan Cheese 

Posted on by Carfagnas Market

Summer Corn Risotto is a lighter version of what can often be thought of as a rich winter dish.  But this recipe is all about summer.  Stop by the Market and pick up fresh corn on the cob, cutting the corn from the cobs to add to the partially cooked risotto.  Finish the risotto with butter, parmesan cheese, and cream.  Serve as a light supper or add grilled chicken for a more robust meal. 

  • 4-5 cups unsalted chicken stock 
  • 3 tablespoons olive oil 
  • 1/4 cup finely chopped shallot 
  • 1 cup arborio rice 
  • 1/4 cup white wine 
  • 1 teaspoon kosher salt 
  • pinch of white pepper 
  • 3 tablespoons unsalted butter 
  • 1 1/2 cups fresh corn, cut from the cob 
  • 1 cup grated parmesan cheese 
  • 1/4 cup heavy cream 
  • chopped fresh herbs – basil and/or parsley 

Warm the stock in a saucepan over low heat.  Maintain at a low temperature. 
 
Working with a wide saucepan with deep sides over medium heat, add the oil to the pan.  Add the chopped shallot, stirring for 2 minutes to soften.  Add in the arborio rice, stirring to coat the grain in oil.  Cook until the rice is somewhat translucent with a tiny white dot in the center of the grain.  This should take 4-5 minutes.  Add in the wine, stirring until the wine is absorbed by the rice. 
 
Begin adding the warm stock 1 cup at a time, stirring frequently.  Wait until the stock is almost completely absorbed before adding another ladle of stock.  Continue adding the stock, stirring nearly the entire time. 
 
About 12-15 minutes into the process, remove a few grains of rice to test for doneness.  Most likely, it still needs about 5-6 more minutes to cook.  The grain should still be somewhat dry at this point.   

Continue adding additional stock and stir in the salt and pepper.  Taste again for doneness.  When the rice is almost tender to the bite and looks creamy, stir in the butter and the fresh corn.  The corn will warm through cooking for just a few additional minutes.  Taste for seasoning, adding more salt as needed.  Turn off the heat, stir in the parmesan cheese and cream.  Add a bit more stock if the risotto looks too tight.  The texture should be creamy and just a bit loose.  Sprinkle with fresh herbs.  Serve immediately. 

Featured Market Ingredients 

Carfagna’s Olive Oil 

Arborio Risotto Rice 

Fresh Corn on the Cob 

Fresh Basil and Parsley 

Parmesan Cheese 

Heavy Cream 

Pasta with Creamy Pesto-Parmesan Dressing & Cherry Tomatoes 

Posted on by Carfagnas Market

This simple pasta dish will elevate your next gathering featuring summer-ripe cherry tomatoes and basil pesto.  Here we use farfalle bowtie pasta as the pinched shape captures and holds the creamy basil-mayonnaise dressing.  Use a different shape if desired, such as gemelli or fusilli.  Carfagna’s fresh house-made pesto is delicious and conveniently sold in our cheese shop, making this dish even easier to bring together. 

  • 6 cups cooked farfalle pasta  
  • 1/4 cup olive oil 
  • 2 tablespoons each chopped basil and chopped parsley 
  • 2 teaspoons kosher salt 
  • 1/2 teaspoon white pepper 
  • 1/2 cup basil pesto 
  • 1/2 cup mayonnaise 
  • 1/4 cup fresh grated Parmesan 

Place the cooked pasta into a large bowl.  Toss with the olive oil, salt, pepper and chopped herbs.  Stir in the basil pesto, mayonnaise, and Parmesan.  Taste for seasoning adding more Parmesan if desired.   

Featured Market Ingredients 

Carfagna’s Olive Oil 

Farfalle Pasta 

Fresh Cherry Tomatoes 

Fresh Basil  

Fresh Parsley 

Fresh Grated Parmesan    

Pappardelle Pasta with Ribbons of Zucchini and Carrot 

Posted on by Carfagnas Market

Celebrate the bounty of summer produce with this delightful pasta dish.  The carrots, and the green and yellow zucchini are shaved into ribbons to match the shape of the pappardelle pasta.  Shaved ribbons of basil and Parmigiano Reggiano cheese continue the ribbon theme, tossing it all together for an easy, yet delicious, summer dinner. 

  • 4 medium zucchini, green and yellow variety 
  • 4 small carrots 
  • 1 cup red onion, sliced vertically 
  • 2 cloves garlic, chopped 
  • 8 ounces dry pappardelle pasta 
  • 3 tablespoons olive oil, divided   
  • 2 tablespoons unsalted butter 
  • 2 tablespoons fresh basil sliced into ribbons 
  • 2 teaspoons salt, divided 
  • 1/2 teaspoon fresh ground black pepper 
  • 1/2 cup shaved Parmigiano Reggiano cheese ribbons 

Using vegetable peeler, shave the zucchini squash and carrots into ribbons.  

Slice the red onion into thin vertical slices.  Chop the garlic.  Set aside. 

Cook the pappardelle noodles according to the package directions.  Drain and set aside. 

While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet.  Add the onion and the carrot, sprinkle with 1/2 teaspoon salt.  Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently.  Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots.  Cook the vegetables until tender, about 5-7 minutes.  Remove the pan from the heat.   

Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining tablespoon olive oil, remaining salt, and pepper, gently stirring to combine.  Transfer the pasta and ribbon vegetables to a large serving platter.  Garnish with ribbons of basil and Parmigiano Reggiano cheese ribbons.  Serve warm or at room temperature.  

Featured Market Ingredients 

Carfagna’s Olive Oil 

Pappardelle Pasta 

Fresh Zucchini, Carrot, Red Onion 

Fresh Basil 

Parmigiano Reggiano Cheese 

Garganelli Pasta with Seasonal Vegetables

Posted on by Carfagnas Market

This easy and delicious pasta dish will be your “go-to” for any season.   The star of this dish is the fresh garganelli pasta.  Fresh is best as it cooks in minutes.  A delicious sauce of white wine and butter coats the pasta and vegetables, with a generous scattering of fresh grated Parmesan cheese.  The recipe uses asparagus, young carrots, and fresh peas.  But sweet corn, green beans, and broccoli would be a delicious too!  Make it your own with the vegetables you prefer and fresh for the season.

  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 6 young carrots, cut into 1/4-inch slices
  • 8 ounces fresh or frozen green peas
  • 12-16 ounces fresh garganelli pasta
  • 6 tablespoons dry white wine
  • 10 tablespoons unsalted butter, cut into 10 pieces
  • 1 teaspoon kosher salt
  • 4-5 sprigs of fresh basil or parsley, leaves removed from stems
  • 3/4 cup fresh grated Parmesan cheese

Fill a large pan with water and bring to a boil.  Add the asparagus, carrots, and peas cooking for 4-5 minutes.  Use a strainer to remove the vegetables, transferring them to a bowl and setting aside.  

In the same pan with the boiling water, cook the pasta according to the package directions in well salted water (adding 2 tablespoons salt to the water), until al dente (about 1 minute less than stated).  Drain and set aside.

Using the same large pan, now empty, over medium-high heat add the wine, butter, and teaspoon salt, cooking together for about 4-5 minutes until the wine is slightly reduced and the butter is melted.  Add in the cooked vegetables, reheating in the wine/butter for 1-2 minutes.  Add in the cooked pasta, tossing all together to coat with the sauce.  Transfer to a large serving platter, generously sprinkle with Parmesan cheese and scatter the basil and/or parsley leaves.  Serve hot or warm.

This Entry Was Posted in Pasta

Couscous with Onion, Olives and Almonds

Posted on by Carfagnas Market

Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour.  The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball.  It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion. 

  • 1 cup couscous
  • 1 cup boiling chicken broth
  • 6 tablespoons olive oil, divided 
  • 3 teaspoons kosher salt, divided 
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup pitted Castelvetrano olives, coarsely chopped
  • 1/4 cup whole almonds, coarsely chopped
  • 1/2 lemon, juiced
  • Flakey sea salt for garnish
  • Fresh oregano or basil leaves for garnish

Add the couscous to a large bowl.  Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt.  Stir to combine, covering and sealing the bowl with plastic wrap.  Allow the couscous to stand for 15 minutes to fully hydrate.  

Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt.  Stir to combine, cooking the onions over medium-high heat until the onion are wilted and slightly golden in color, about 10-12 minutes.  Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes.  Turn off the heat.  

Remove the plastic wrap from the bowl with the couscous.  Using a fork, fluff the couscous.  Add the chopped olives and chopped almonds, lightly combining them with the couscous.  In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt.  Pour this over the couscous, using the fork again to fluff and combine.  Add the onion mixture to the couscous, gently mixing together.  

Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves.  Serve warm or at room temperature.

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Couscous
  • Castelvetrano Olives
  • Lemon, Onion, Garlic
  • Fresh Basil or Oregano Leaves
This Entry Was Posted in Pasta

Gemelli Pasta with Sausage & Mushrooms

Posted on by Carfagnas Market

The world of pasta shapes is vast with so many shapes and sizes, each with their own purpose and intended use. Thin strands go best with lighter sauces, while long flat strands go well with a more robust sauce. Shapes with ridges will help the sauce cling to the pasta, while shells will cup the sauce. And somehow, they each taste a bit different because of the shape and the sauce each are paired with. Gemelli pasta works well with this dish. The double strand coiled together holds the sauce well, with a toothsome texture.


This recipe comes together quickly and is enjoyed by all ages. The pasta carries just a blush of color from the tomato pasta with a hint of spice from the red pepper flakes. Much of the flavor comes from the sausage so buy one that you particularly enjoy. There being so many Carfagna house made sausages to consider!

  • 8 ounces gemelli pasta or similar shape
  • 4 tablespoons olive oil, divided
  • 8 ounces mild Italian sausage, casing removed
  • 6 ounces cremini or white button mushrooms, thinly sliced
  • 2 heaping tablespoons tomato paste
  • 1 clove garlic, minced
  • pinch of red pepper flakes
  • 1/4 cup dry white wine or chicken stock
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • chopped fresh basil or parsley for garnish

Bring a large pot of water to boil.  Add in the pasta, seasoning the pasta water with salt.  Cook the pasta for the time specified on the package.  Before draining the pasta, save 1 cup of the salted pasta water.  Drain the pasta, set aside the cup of pasta water and the cooked pasta.  

Meanwhile, set a large skillet over medium-high heat.  Remove the casing from the Italian sausage.  Add 2 tablespoons of the olive oil to the hot pan.  Break up the sausage into small pieces, adding them to the hot pan.  Cook the sausage pieces without stirring for about 4 minutes.  Stir the sausage pieces, then add the sliced mushrooms, stirring and tossing with the sausage cooking about 3-4 minutes.  Add the 2 tablespoons of tomato paste, stirring and cooking for 1 minute.  Add in the minced garlic and the pinch of red pepper flakes, cooking for only 30 seconds.  Carefully pour the white wine or chicken broth into the hot pan, stirring to combine.  

Working quickly, add the drained pasta to the sausage mushroom mixture.  Evenly sprinkle the teaspoon of kosher salt over the pasta, stirring to combine.  Pour in 1/2 cup of the reserved pasta water and the tablespoon of butter, stirring to combine, coating the sausage and mushrooms.  Cook for 1-2 minutes to allow the sauce to slightly thicken.  Turn off the heat.  Stir in the 1/4 cup of grated Parmesan.  If the sauce is too thick, add in a tablespoon or more of the pasta water.  Drizzle the remaining 2 tablespoons of olive oil over the pasta.  Garnish with additional grated cheese and chopped fresh herbs.  Serve hot.  

Featured Market Ingredients

  • Carfagna’s Olive Oil
  • Carfagna’s Fresh Italian Sausage Links
  • Gemelli Pasta
  • Tomato Paste
  • Parmigiano Reggiano Cheese
  • Fresh Basil Leaves
This Entry Was Posted in 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

MENU