We are back to a SATURDAY pick up this week from 3 -4 at The Good Acre with all the lovely summer pastas available again this week!
After the holiday weekend, we are still talking about our summer pastas and the BROWN BUTTER & SAGE. We used our favorite, HOPE BUTTER and browned it until the milk solids are toasty. It is then infused with fresh sage for that depth to finish your filled pasta in.
Have you tried the CAPPELLACCI SOLSTICE? This summer pasta was inspired by our recent trip to visit Katie at CAPRA NERA CREAMERY in Alutra, MN. Rachael used the farmstead Capra Nera flagship Contadina with house-made ricotta and mixed with beautiful fresh squash blossoms that just hit our markets. Katie Bonow’s (owner, icon, cheesemaker and goat midwife) very first goat was a Nubian named Blossom and it just so happens that squash blossoms are just in season! The shape, Cappellacci, is shaped like a straw sun hat and dates all the way back to the 1500s. A bright and thoughtful way to celebrate this season.
It is the last week for the very special DUCK EGG TAJARIN. Truly a case of IYKYK, these noodles have a rich and fullness that makes them a standout in the long noodle family. From GRAISE FARM, we have these amazing duck eggs. If you follow us on social media you have seen videos at Graise Farm of these ducks running with the chickens we get our chicken eggs from as well. Duck eggs are generally much richer than chicken eggs and have a greater yolk to white ratio as well. The rich yolks make it perfect for Tajarin, famously from Piedmont and the Piedmontese dialect, which is made only with egg yolks. We use Graise Farm duck eggs to reach the uniquely very high ratio of yolks to flour (30 – 40:1 egg yolks to flour). This fresh egg pasta is rolled out very thin and cut into strips by hand using a knife. Tajarin would be great with red gravy or pomodoro sauce. A rich and unique long noodle you can only get hand-cut by Rachael from Cornelius Pasta Co.
By now you probably know and love the RADISH TOP CAMPANELLE. The beautiful color comes from juicing radish tops. The flavor doesn’t truly come through in the pasta but rather fortifies the noodles with nutrition of the radish tops and adds a seasonal green pop to your plate. These noodles have beautiful sauce-catching ridges and go great with simple summer pastas like mac-n-cheese and pasta salad.
Additionally, it is the last week to try the liquid gold that is RED GRAVY. This is a meat sauce made from the shortrib drippings and organic tomatoes. There is also roasted garlic and depth of flavor that will turn any of our pasta offerings into an amazing main course for your family dinner.
Finally still have two varieties of CULURGIONES as well! Traditional with SHEPHERD’S WAY Friesago, potato and mint and Shortrib with BLACKBERRY RIDGE FARM beef shortribs. All culurgiones varieties come in 8 packs and there are limmited quantites of everything.
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 SATURDAY 7/8 from 3 – 4 at The Good Acre.!
Spooky black star ravioli filled with roasted local colette pears and Cosmic Wheel Creamery's manchego; Antares.
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. A perfect long noodle.
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...