preparation

The Via Elisa Difference

Cooking pasta is as simple as boiling salted water. Or is it? There is a common belief that one should only cook the pasta until it floats to the surface. While this may be true with pasta made with water added to the dough (a practice which results in a substandard, bland pasta) it is not the case with authentic, fresh pasta. Via Elisa's pasta is made strictly from a mixture of organically milled flours and free range eggs. This is the way it is done in Italy and it is one of the reasons Via Elisa pasta is so outstanding. As a result, the cooking time is a little bit longer.

Ravioli and Tortelloni

Use 4 quarts of amply salted boiling water for each pound of filled pasta. Put the tortelloni/ravioli in the boiling water one by one. While dropping in the ravioli/tortelloni, stir gently to make sure that the ravioli/tortelloni do not stick to the bottom of the pot. Continue to stir gently until all the ravioli/tortelloni are floating. Once the water begins to boil again, turn the flame down to a simmer and keep it at a simmer. If the water boils too hard the edges might open.

The tortelloni should cook for 15 minutes and the ravioli for 10 - 12 minutes. Cook the ravioli/tortelloni for the full amount of time. Once it has cooked, gently lift it out of the water using a slotted spoon. Allow the water to drain for a moment. Transfer to a shallow bowl and add sauce. Salt to taste.

Gnocchi

Bring a large pot of water to a boil. Drop the gnocchi in and lower the flame so that the water does not return to a rapid boil. While dropping the gnocchi into the water, stir gently to make sure that they do not stick to the bottom of the pot. Cook the gnocchi until they float to the surface of the water. Lift them out of the water with a slotted spoon and serve drizzled with butter or your favorite sauce.

Cut Pasta

Use 4 quarts of amply salted boiling water for each pound of pasta. Put the pasta into the rapidly boiling water and stir to separate. Follow these suggested cooking times, but always taste the pasta before draining: Tagliolini- 30 seconds to 1 minute, Fettuccine- 2 to 3 minutes, Tagliatelle- 3 to 4 minutes, Pappardelle- 4 to 5 minutes, Tonnarelli- 5 to 6 minutes. Drain the pasta, but do not rinse. Toss immediately with your choice of sauce.

Cannelloni

Preheat an oven to 350°F. Remove the lid from the metal baking dish. Heat the cannelloni for 20 to 30 minutes in the oven, or until the sauce is bubbling, the Parmigiano Reggiano on top is browned, and the cannelloni are heated through.

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