Entries by Tony

Light and Delicious Cavatelli with Italian Association of Arizona

Ricotta Cavatelli with Broccoli Rabe, Tomatoes & Italian Sausage  Ingredients                Yield: 2-4 servings 4-5 oz. blanched broccolini spears 16 each ripe tear drop tomatoes, cut in half 1 quality olive oil 4 Italian sausage, hot or mild your choice 2 finely minced shallots 4-5 garlic clove, shaved thin like in Goodfella’s 2-ounce white wine (something […]

Gargati Pasta

Gargati Pasta For the past few weeks I have been experimenting with freshly made extruded pastas using eggs and different flour blends. We are famous for our standard semolina blend, but I wanted to try something new. I was aware that adding eggs to extruded pasta had been done before, but I was hoping to […]