Handmade Pasta Summer 2021

If you happen to be in the Boston/Vineyard area and want me
to make some pasta for you, let’s talk.

3-Cheese Ravioli

Ricotta, mozzarella, parmesan, dried oregano, semolina flour, olive oil, salt.

3-Cheese Raviolini

Same as the ravioli, just smaller (and cuter).

Corzetti

Hand-stamped medallion-shaped pasta with an octopus imprint.

Cavatelli

Chewy, ridged small piece pasta ~ perfect for soaking up sauce.

Orecchiette

“Little ear” pasta from Puglia. Rustic little noodles you’ll probably fall in love with.

Sauces

Freshly made for you and frozen in vacuum-sealed bags. Red sauce, basil pesto, herb butter sauce.

semolina, spinach, or beet pasta dough available in all shapes

How To Cook

Cook pasta, straight from frozen, in a large pot of simmering salted water for 3-4 minutes. Fish noodles/ravioli out with a slotted spoon and add them to your sauce (or just toss with olive oil and sprinkle with cheese, if you’re into that). Buon appetito!

I made this pasta from my home kitchen. I use my mother’s bowls, not because they are industry-tested winners, but because they make me think of her. My two-year-old daughter was playing at my feet while I rolled this dough, and my dog, Bucatini, was barking in the other room. I just want you to have all the facts. That being said, I washed my hands, bought the best ingredients this island offers, and stored everything in a clean, safe kitchen. Thanks for supporting the pasta arts.

Love, Katie