Pastas

Pastas

FETTUCCINE

Vegetarian

Chef Fabio’s fresh pasta is 100% hand-made with a short list of high quality ingredients. Fettuccine’s origins are rooted in central and southern Italy. Fettuccine pasta (“little ribbons”) is long and flat and excellent for holding the flavors of Chef Fabio’s sauces.


PREP TIME
10 MINS
COOK TIME
 15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size saucepan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Fettuccine
    1. Bring 3 quarts of water to a rolling boil.
    2. Add a tablespoon of salt to the boiling water.
    3. Remove Fettuccine from package and place in boiling water.
    4. Cook pasta for 4-5 minutes, stirring occasionally.
    5. Drain pasta water, save ¼ cup of pasta water to combine with sauce. 
    6. Combine drained pasta and ¼ cup pasta water into saucepan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Bolognese
    3. Amatriciana
    4. Funghi e Panna
    5. Pesto

 

WHAT'S IN CHEF FABIO'S FETTUCCINE

Fresh whole eggs, unbleached flour, and semolina.


CHEF FABIO RECOMMENDS

  • Flexitarians: Fettuccine’s ribbons are ideal for bigger sauces like Bolognese and Amatriciana.
  • Vegetarians: Pomodoro, Pesto and Funghi e Panna are delightful. How about combining with a succulent Melanzane alla Parmigiana (eggplant parmigiana).

LINGUINE

Vegetarian
Chef Fabio’s fresh pasta is 100% hand-made with a short list of high quality ingredients. Linguine’s origins are from the Liguria region in northwest Italy. Linguine pasta (“little tongues”) is long, flat and thin. It's fabulous with lighter weight sauces like Pesto and Pomodoro and frankly if you prefer a thinner, long pasta it's yummy with all our sauces. 


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size saucepan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Linguine
    1. Bring 2 quarts of water to a rolling boil.
    2. Add a tablespoon of salt to the boiling water.
    3. Remove Linguine from package and place in boiling water.
    4. Cook pasta for 4-5 minutes, stirring occasionally.
    5. Drain pasta water, save ¼ cup of pasta water to combine with sauce. 
    6. Combine drained pasta and ¼ cup pasta water into saucepan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Bolognese
    3. Amatriciana
    4. Funghi e Panna
    5. Pesto

 

WHAT'S IN CHEF FABIO'S LINGUINE

Fresh whole eggs, unbleached flour and semolina.


CHEF FABIO RECOMMENDS

  • Linguine pasta (“little tongues”) is long and thin and holds all of Chef Fabio’s sauces well.
  • Vegetarians: Pesto and Funghi e Crema are delightful sauce pairs. How about a side of Cavolini (roasted brussel sprouts) or Cavolfiori Picante (spicy roasted cauliflower) ?
  • Flexitarians: Amatriciana and Bolognese sauces are just right for Linguine. Try it with Cacciatora (braised chicken) or Pollo al Mattone (brick chicken).

PICI

Vegetarian
Chef Fabio’s fresh pasta is 100% hand-made with a short list of high quality ingredients. Pici’s origins are from Tuscany in central Italy. Pici pasta is hand-rolled, long, round and a little thicker than spaghetti. It pairs well with Chef Fabio’s Pesto and Amatriciana sauces.


PREP TIME
10 MINS
COOK TIME
 15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size saucepan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Pici
    1. Bring 2 quarts of water to a rolling boil.
    2. Add a tablespoon of salt to the boiling water.
    3. Remove Pici from package and place in boiling water.
    4. Cook pasta for 4-5 minutes, stirring occasionally.
    5. Drain pasta water, save ¼ cup of pasta water to combine with sauce. 
    6. Combine drained pasta and ¼ cup pasta water into saucepan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Bolognese
    3. Amatriciana
    4. Funghi e Panna
    5. Pesto

 

WHAT'S IN CHEF FABIO'S PICI
Fresh whole eggs, unbleached flour and semolina.


CHEF FABIO RECOMMENDS

  • Pici pasta is hand-rolled, long, round and a little thicker than spaghetti. It pairs well with Chef Fabio’s Funghi e Crema and Amatriciana sauces.
  • Vegetarians: Pomodoro and Pesto sauces are lovely with Pici pasta. Try that with Cannellini Beans or Cavolfiore (spicy roasted cauliflower).
  • Flexitarians: Pici with Bolognese or Amatriciana sauces is yummy. Serve it with Pollo al Mattone (brick chicken). If you’re feelin’ Pesto sauce think about a tender, savory Cacciatora (braised chicken).

GNOCCHI

Vegetarian

Gnocchi are dumplings with northern Italian roots. They’re made from many base ingredients. Chef Fabio uses a classic potato base, fresh eggs, Parmigiano cheese, nutmeg and spices. Gnocchi are hearty, vegetarian and can easily handle bigger sauces like Funghi e Panna, Bolognese or Amatriciana. Try a bowl you’ll fall in love!


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size sauce pan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Gnocchi
    1. Chef Fabio’s gnocchi are cooked and ready for you to heat & eat.
    2. Defrost gnocchi package in the refrigerator or at room temperature.
    3. In a saute pan bring sauce to a simmer on low/medium heat 2-3 minutes.
    4. Combine and stir in defrosted gnocchi into sauce for 2-3 minutes to a light boil, stir in 1-2 tablespoons water to soften sauce if needed, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Bolognese
    3. Amatriciana
    4. Funghi e Panna
    5. Pesto

 

WHAT'S IN CHEF FABIO'S POLLO GNOCCHI

Potato, flour, fresh eggs, Parmesan cheese, nutmeg, salt and black pepper.


CHEF FABIO RECOMMENDS

  • Gnocchi are small, round dumplings and can handle bigger flavor sauces like Chef Fabio’s Bolognese, Amatriciana and Funghi e Panna.
  • Vegetarians: Chef Fabio’s Pomodoro and Funghi e Panna sauces are delightful. Try that with a side of Chef Fabio’s Barbabietole (roasted beets) or Broccoletti (roasted brussel sprouts).
  • Flexitarians: Love Gnocchi with Chef Fabio’s Bolognese or Amatriciana sauces. Add Polpettine (meatballs)...wonderful.
  • Gnocchi are small, round dumplings and can handle bigger flavor sauces like Chef Fabio’s Bolognese, Amatriciana and Funghi e Panna.
  • Vegetarians: Chef Fabio’s Pomodoro and Funghi e Panna sauces are delightful. Try that with a side of Chef Fabio’s Barbabietole (roasted beets) or Broccoletti (roasted brussel sprouts).
  • Flexitarians: Love Gnocchi with Chef Fabio’s Bolognese or Amatriciana sauces. Add Polpettine (meatballs)...wonderful.

PAPPARDELLE

Vegetarian
Chef Fabio’s fresh pasta is 100% hand-made with a short list of high quality ingredients. Pappardelle’s origins are rooted in central and southern Italy. Pappardelle pasta is long, wide and flat and an excellent choice for bigger flavor sauces like Chef Fabio’s Bolognese, Amatriciana and Funghi e Panna.


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size sauce pan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Pappardelle
    1. Bring 2 quarts of water to a rolling boil.
    2. Add a tablespoon of salt to the boiling water.
    3. Remove Pappardelle from package and place it in in the boiling water.
    4. Cook pasta for 4-5 minutes, stirring occasionally.
    5. Drain pasta water, save ¼ cup of pasta water to combine with sauce. 
    6. Combine drained pasta and ¼ cup pasta water into sauce pan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Bolognese
    3. Amatriciana
    4. Funghi e Panna
    5. Pesto

 

WHAT'S IN CHEF FABIO'S PAPPARDELLE

Fresh whole eggs, unbleached flour and semolina.


CHEF FABIO RECOMMENDS

  • Pappardelle pasta is long, wide and flat and can handle bigger flavor sauces like Chef Fabio’s Bolognese, Amatriciana and Funghi e Panna.
  • Vegetarians: Chef Fabio’s Pomodoro and Funghi e Panna sauces are delightful. Try that with a side of Chef Fabio’s Cavolini (roasted brussel sprouts) and a Minestrone or Funghi e Porri (mushroom & leek).
  • Flexitarians: Love Pappardelle with Chef Fabio’s Bolognese or Amatriciana sauces. Add Polpettine (braised meatballs)...stunning.

RAVIOLI DI RICOTTA E SPINACI

Vegetarian
Ravioli are ‘pasta pillows’ filled with all sorts of goodness . Chef Fabio’s Ravioli di Ricotta e Spinaci is filled with creamy ricotta and parmigiano cheeses, spinach and aromatic spices. Oh yeah vegetarians we made this with you in mind. Subtle, aromatic, creamy and fabulous with Chef Fabio’s soups and sides!


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size saucepan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Ravioli di Ricotta e Spinaci
    1. Defrost saffron sauce container.
    2. Bring 2 quarts of water to a rolling boil.
    3. Add a tablespoon of salt to the boiling water.
    4. Remove Ravioli from package and place in boiling water.
    5. Cook pasta for 4-5 minutes, stirring occasionally.
    6. Place defrosted saffron sauce in sauce pan with ¼ cup water, bring to a simmer, low heat, 2-3 minutes.
    7. Drain pasta water, save ¼ cup of pasta water to combine with sauce.
    8. Combine drained pasta and ¼ cup pasta water into saucepan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces
    1. Pomodoro
    2. Funghi e Panna

 

WHAT'S IN CHEF FABIO'S RAVIOLI DI RICOTTA E SPINACI

Fresh Ravioli pasta is made with fresh whole eggs, unbleached flour and semolina. Our Ravioli di Ricotta e Spinaci filling is made from ricotta cheese, spinach, parmigiano cheese, onions, garlic, nutmeg, olive oil.


CHEF FABIO RECOMMENDS

  • Ravioli di Ricotta e Spinaci are pasta ‘pillows’ filled with delicate cheeses and seasonings. For complementary, delicate sauce flavors we recommend Funghi e Panna or Pomodoro. Want a bigger sauce? Do your thing!
  • Flexitarians: Yummy with Chef Fabio’s Porri e Funghi soup (leek & mushroom) and Cavolfiore (spicy roasted cauliflower).
  • Vegetarians: These ravioli are made with you in mind. Complement them with our Sicilian, sweet & sour, Caponata side and Porri e Funghi soup (leek & mushroom).

SPECIALE - RAVIOLI DI PESCE

Vegetarian

Ravioli are ‘pasta pillows’ filled with all sorts of goodness . Chef Fabio’s Ravioli di Pesce is filled with seafood and comes with a light saffron cream sauce. Subtle, aromatic, creamy and fabulous with Chef Fabio’s soups and sides!


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (for pasta)
  • Medium size saucepan (for sauce)
  • Serving plates

HEAT & EAT STEPS

  1. Chef Fabio’s Ravioli di Pesce
    1. Defrost saffron sauce container. 
    2. Bring 2 quarts of water to a rolling boil.
    3. Add a tablespoon of salt to the boiling water.
    4. Remove Ravioli from package and place in boiling water.
    5. Cook pasta for 4-5 minutes, stirring occasionally.
    6. Place defrosted saffron sauce in sauce pan with ¼ cup water, low heat, 2 minutes.
    7. Drain pasta water, save ½ cup of pasta water to combine with sauce. 
    8. Combine drained pasta and ½ cup pasta water into saucepan, heat & stir for 2 minutes, serve.
  2. Chef Fabio’s Sauces (recommended)
    1. Pomodoro
    2. Pesto

 

 

WHAT'S IN CHEF FABIO'S SPECIALE - RAVIOLI DI PESCE

Fresh Ravioli pasta is made with fresh whole eggs, unbleached flour and semolina. Our Ravioli di Pesce filling is made from sea bass, salmon, shrimp and cod.


CHEF FABIO RECOMMENDS

  • Ravioli di Pesci is seafood filled pasta ‘pillows’ and comes with a light saffron cream sauce with hints of shallots, lemon, white wine. For a bigger and complementary sauce flavors we recommend Pesto or Pomodoro
  • Flexitarians: Yummy with Chef Fabio’s Porri e Funghi soup (leek & mushroom) and Cavolfiore (roasted cauliflower).
  • Vegetarians: These ravioli are made with seafood and not for your diet.