It is a big week with both SATURDAY and SUNDAY PICKUPS available! SATURDAY 10/28 from 3 – 4 at Marigold or SUNDAY 10/29 PICKUP from 3 – 4 at The Good Acre. Click HERE for a larger menu you can save and share.
Minneapolis, we miss you and can’t wait to see you this Saturday! We’ve got BOOCATINI, BATS, BLACK CAPPELLACCI, and more! All the spooky pasta and sauces you need to make your Halloween weekend festive. Read more about our popup at MARIGOLD below. We even added some sorghum SMOKED PECANS to finish your fall pasta plates.
This Saturday 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™. Preordering is always recomended but we will have some extras to sell while we are there too if you want to just pop on by. 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 from 3 – 4 this Saturday and you can order now!
BLACK CAPPELLACCI DI ZUCCA are available for a limmited time. One of those fall treats we do not skip. Local sweet dumpling squash is roasted until caramelized, sweet, nutty and silky then folded into beautiful black cappellacci. 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 holiday menu here but are a great side to a roasted protein or vegetables. A must with BROWN BUTTER & SAGE and SMOKED PECANS.
SMOKED PECANS are back on the menu too! We slowly smoke pecans until they have the perfect gentle smoke. They are tossed in sorghum to add a natural sweetness that balances and pushes these smoked pecans over the top. Add these to any of your pasta dishes for added depth and texture to dinner before the heinous Halloween happenings.
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.
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 Spooky Tagliatelle 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 SATURDAY 10/28 from 3 – 4 at Marigold or SUNDAY 10/29 PICKUP from 3 – 4 at The Good Acre.
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!
The shop opens in...