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Fresh
Pasta
All of Vincenzo's Pasta can be tossed with olive oil or soft butter to make quick,
simple dishes or used as the basis for more elaborate preparations. The following
are ideas for ingredients to combine with or serve alongside our pasta.
| Pasta Flavour |
Suggested Accompaniments |
| Spinach |
Meat, Seafood, Cheese and Vegetables
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| Jalapeno |
Seafood, Poultry, Meat, and Vegetables |
| Red Pepper |
Poultry, Meat, and Vegetables |
| Three Pepper |
Cheese and Vegetables |
| Sun Dried Tomato |
Poultry, Seafood, and Vegetables |
| Basil |
Seafood, Poultry, Meat, and Vegetables |
| Porcini Mushroom |
Veal, Poultry, and Mushrooms |
| Parsley Garlic |
Mushrooms, and Vegetables |
| Tomato & Basil |
Seafood, Poultry, Cheese, and Vegetables |
| 100% Rye |
Cheese, and Vegetables |
| Pesto Garlic Basil) |
Cheese, Poultry and Vegetables |
| Saffron |
Seafood, Poultry, and Veal |
| Lemon Pepper |
Seafood, Poultry, and Vegetables |
Homemade Ravioli,
Tortellini & Gnocchi
Stuff any of Vincenzo's fresh ravioli, tortellini or gnocchi with a variety of fillings, ranging from an exotic seafood mix to our more traditional meat or cheese fillings.
Goat Cheese & Black Olive
Our fresh pasta filled with Woolwich Goat Cheese, Black Olives, Chives and Spices
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Fontina & Sun Dried Tomato Medallions
Sun Dried Tomatoes, Fontina, Parmiggiano
Reggiano, Romano, Pine Nuts, Garlic and Olive Oil
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Meat Filled
Our fresh pasta filled with Beef, Pork, Prosciutto, Parmesan, Parsley and Spices
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Spinach Filled
Our fresh pasta filled with Ricotta Cheese, Spinach and Spices
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Pesto Filled
Our fresh pasta filled with Ricotta, Cheese, Basil, Pine nuts, Parmesan and Spices
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Cheese Filled
Our fresh pasta filled with Ricotta
Cheese, Parmesan, Parsley and Spices
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Seafood Filled
Our Fresh Pasta filled with Crab,
Onions, Garlic, Parmesan and Spices
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Chicken Filled
Our fresh pasta filled with Chicken, Parmesan, Parsley and Spices
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Meat Cannelloni
Our Fresh Cannelloni filled with Beef, Pork,
Prosciutto, Parmesan, Parsley and Spices
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Cheese Cannelloni
Our Fresh Cannelloni filled with Ricotta Cheese,
Parmesan, Parsley and Spices
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Pasta Shapes
| Angel Hair |
Spaghetti |
Linguine |
Fettuccine |
Tagliatelle |
| Lasagna |
Rotini |
Penne |
Radiatore |
Shells |
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| Cooking
Pasta |
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Even the finest pastas must be properly cooked in order to be appreciated at their best.
To cook any fine pasta you'll need a lot of water - you can never have too much. The
minimum recommended ratio is one gallon of water for every pound of pasta. Bring your
water to a rapid boil. Add a spoonful of salt, both to season the pasta and to raise
the boiling rate of the water. Loosen pasta and stir gently. Pasta is done when it is
'al dente' - just barely cooked through, and still a little firm in the centre. Drain,
do not rinse, serve immediately
Pasta does not need to be rinsed after cooking. The practice of rinsing began years ago
when pasta contained starch. As pasta no longer contains starch this step is
unnecessary.
We recommend a serving size of 125g or 4oz. per person
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