We are back to SUNDAY PICKUP! SUNDAY 10/22 PICKUP this week from 3 – 4 at The Good Acre. Click HERE for a larger menu you can save and share.
New sauce, new filled pasta this week and you can see us twice next weekend! Read more about our popup at MARIGOLD below. CAPPELLACCI DI ZUCCA drop this week along with BATS and sauces to stock up on as well. We crave long noodles at least once a week and love our TAGLIATELLE. Try it with our new BOLOGNESE this week!
Our BOLOGNESE features some amazing farmers for this traditional meat sauce. We use PETERSON CRAFT MEAT beef and pork and GRAISE FARM stew hens for our brodo. PCM focuses on soil stewardship, animal husbandry and regenerative farming practices and align with our core values as well. Not only have Tiffany and Andy at GRAISE FARM become friends, they consistently deliver the best eggs and we are thrilled to be able to use their stew hens for our brodo. The beef and pork are browned and deglazed with red wine then, the brodo is added and it all simmers for hours until it comes together as a perfect sauce for pasta. Ball like you are in Bologna and try it with the Tagliatelle this week!
CAPPELLACCI DI ZUCCA are one of those fall treats we do not skip. Local sweet dumpling squash is roasted until caramelized, sweet, nutty and silky. The squash is combined with SARTORI’S SARVECCHIO parmesan for that depth and touch of umami. These beautiful shapes stand tall and are truly a centerpeice of our fall menu here but are a great side to a roasted protein or vegetables. A must with BROWN BUTTER & SAGE.
BATS are here through the holiday! Festive black pasta is filled with CAPRA NERA goat feta and UNTIEDT’S pumpkin and mascarpone. Then by hand, each noodle is shaped like a cute little pasta bat. Feta is most commonly a goat’s milk cheese and you already know that CAPRA NERA’S farmstead feta is on another level. We season and roast the UNTIEDT’S pumpkin until that natural depth of flavor comes out and this season is perfectly encapsulated in pasta. Toss these bats in BROWN BUTTER & SAGE or make your own cream sauce to complete the vibe.
On 10/28 CPC will be doing a spooky pop up at MARIGOLD on Nicolette for a special pop-up pasta pickup™ on the other side of the river! We truly miss all of our regulars from the early days and hope to see our southside pasta heads for a super fun and special pop-up pasta pickup™. MARIGOLD hosts a ton of fun events and you will be able to pick up pasta as well as shop for your self care needs and grab some of their amazing selection of NA bevs. Pickup for the pop-up will be on 10/28 and we will drop the menu on 10/25.
You can freeze the pastas you like to have at later date! We love to and all you have to do is freeze the fresh pasta flat in the packaging it comes in, then consolidate your pasta into a freezer bag. When you are ready to enjoy your pasta just drop it in your water directly from frozen and turn back time enjoying your favorites. We’ve got tons of pasta and sauce you could freeze this week.
The shop just got restocked at noon and is live right now! So get your orders in and we will see you at the pasta pickup on SUNDAY 10/22 from 3 – 4 at The Good Acre.!
Bolognese
$20.00
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Tagliatelle
$19.00
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Campanelle
$12.00
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Pomodoro Sauce
$10.00
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!
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