Fresh Handmade Pasta

Joe’s Fresh Bronze-Cut Pasta

Our bronze cut pasta is made daily with 100% Durum Semolina,
Durum Flour, Whole Eggs, Kosher Salt and Filtered Water

All products have a 7-day shelf life. Fresh bulk products are to be held for 2 days in the display case for purchase by the pound.
After 2 days the pasta will be packaged, scaled and labeled with a 5 day shelf.

Joe’s Hand-made Pasta Cooking Instructions

STUFFED PASTA (Ravoli):

• Beef & Herb
• Four Cheese
• Mushroom & Caramelized Onion

Fresh ravioli is delicate! Fast boiling water will cause the ravioli to open. For one pound of ravioli,
bring 3-4 quarts of water to a rolling boil. Add salt & pasta. Stir to separate pasta. Reduce heat to a
simmer & cook for 5-7 minutes.

EXTRUDED PASTA:

• Penne “Pen’s”
• Gemelli “Twin’s”
• Fusille “Spindle”
• Curvi Rigati “Elbow”
• Conchiglie “Shells”

For one pound of extruded shapes bring 3-4quarts of water to a rolling boil. Add salt & pasta.
Stir to separate pasta. Allow to cook for 3-5 minutes

NOODLES:

Cooking times as follows:

• Spaghetti (60-70 sec)
• Fettucine (60-70 sec)
• Linguine (50-60 sec)
• Capellini (30-35 sec)
• Reginetta “Queen” (60-70 sec)

For one pound of noodles bring 3-4 quarts of water to a rolling boil. Add salt & pasta. Stir to
separate. Boil for 30-40 seconds, depending on width of pasta.

How to Freeze Fresh Pasta:
Freeze within 3 days of purchase. Lay out pasta on sheet tray in one layer & place in freezer until
frozen. Place frozen product in freezer-safe containers for storage.
Recommend freezing for no longer than 30 days.

How to Cook From Frozen:

Do not defrost. Follow regular cooking instructions for style of pasta, adding just 30-60 seconds of
extra cooking time.