WildFarmed + Burro e Salvia for BigNight: Tips for cooking

Tortelli

Fresh Tortelli cook in 3/4 minutes in salted boiling water (1 tablespoon of coarse sea salt per litre). When done, drain them gently, by lifting them out of the boiling water with a slotted spoon or a skimmer.

In a pan gently warm uptake walnut sauce at a very low flame. When ready, add the cooked tortelli to the pan with a splash of pasta water and bring everything back to the simmer. Move the pasta around a lot and that will help activate the starch. The starch and the fat in the sauce should emulsify with the pasta water and create a creamy sauce to coat the pasta. Serve immediately.

Tagliatelle

Fresh tagliatelle cook in 1/2 minutes in salted boiling water (1 tablespoon of coarse sea salt per litre).

In a pan gently warm up the sauce.  Add the cooked tagliatelle to the pan with a splash of pasta water and bring everything back to the simmer. Move the pasta around a lot and that will help activate the starch. The starch should emulsify with the pasta water and remaining liquid from the sauce and create a creamy sauce to coat the pasta. Serve immediately.

Strozzapreti

Fresh strozzapreti cook in 3/4 minutes in salted boiling water (1 tablespoon of coarse sea salt per litre).

If you chose meat ragu: In a pan gently warm up the ragu. Add the cooked Strozzapreti to the pan with a splash of pasta water and bring everything back to the simmer. Move the pasta around a lot and that will help activate the starch. The starch should emulsify with the pasta water and create a creamy sauce to coat the pasta. Serve immediately.

If you chose basil pesto: open the basil pesto bag and pour the pesto in a mixing bowl with 1 tablespoon of cooking water, mix it gently. Once the pasta is cooked, strain it and put it in the bowl with the pesto and mix pasta and sauce until the pasta is coated evenly, the pasta is ready to be plated. Serve immediately.