Friday's Fixin's: Pappardelle's Pasta

At the farmer’s market in Aspen, I came across the most incredible and delicious pasta company called Pappardelle’s.

I was immediately drawn to their gluten free varietals.   I know. I know.  Gluten free past and products can be gross and taste like wallpaper paste (though truth be told, I’ve never actually eaten wallpaper paste, but I can only imagine).

Pappardelle’s gluten free pasta, however, is YUMMY!  The HOTY and Finally Five loved it as well (Silver Lining).

In addition to their gluten free products, Pappardelle’s offers over 100 flavors of dried pasta and fresh-frozen ravioli, sauces and pestos, each handcrafted in small batches using every facet of traditional Italian pasta making techniques. No wonder why they are so good!

They are available directly to consumers in very limited places such as select farmers’ markets around the country (e.g., Aspen) and a few specialty gourmet retail stores. However, the good news is that their products are available online as are easy breezy recipes.

I hope that you enjoy these products as much as I do!

 

Gluten-Free Tomato Basil Mafaldine Caprese Pasta Salad

Pappardelle’s: The Fine Art of Pasta

 

Ingredients:

• 1 lb. Pappardelle’s Gluten-Free Tomato Basil Mafaldine Pasta
• 6-8 Roma tomatoes, peeled, seeded and diced (I never peel or seed them, but that’s just me)
• ½ cup fresh basil, cut into ribbons
• 2-3 cloves garlic, minced
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste
• 4-6 ounces fresh mozzarella cheese, sliced  (I use goat cheese which I find to be not only healthier, but also more delicious)

Instructions:

• Over medium-low to low heat, heat the oil in a small sauce pan, and let the minced garlic poach in the oil until soft. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm, stirring occasionally (14 to 16 minutes). Reserve ¼ cup of the cooking liquid, and then drain the pasta.
• Return the Mafaldine to the pot, and over high heat, add the reserved cooking liquid, olive oil, garlic. Salt and pepper to taste. Cook, tossing with tongs, until the water is cooked off, about 2 minutes.
• Turn off the heat, and add the tomatoes and basil, tossing just to warm the tomatoes.
• Just before serving, toss with the sliced cheese. Garnish with a bit more fresh basil, diced tomato, a drizzle of extra virgin olive oil and some freshly ground pepper.

Serves 4-6

 

The main ingredient for any good home cooking is love.

– Sophia Loren