RECIPES - TIPS FOR USING CONTI PRODUCTS

Using Campofilone Pasta

Conti’s Campofilone pasta is the freshest pasta you can buy in a box – you will see what I’m talking about once you taste it. It’s so tender and delicious.

How to make it: Boil water in a 5 quart pot and add a dash of salt (we prefer sea salt) to the vigorously boiling water. When you have a rolling boil again, add the pasta. Gently stir the pasta to make sure the noodles are separated. Boil for just 2-3 minutes (be careful not to over-cook the pasta). Thinner pasta such as Maccheroncini cooks only 1-2 minutes and thicker La Chitarra cooks about 5 minutes. Strain the pasta leaving just a bit of the salted water. There is no need to rinse or over-strain this pasta because the starch balance is just right.

Campofilone La Sfoglia (sheet pasta): You don’t cook this pasta before you make a layered pasta dish. Use your favorite lasagne sauce, cheese, vegetables or meat in layers. Place the dry sheets down for the pasta layers. Then bake in a 350°F oven for 20 minutes. The pasta will come out perfect! For a rolled, filled pasta dish, immerse the pasta sheets in boiling water for about one minute until they are pliable. Then fill and roll the pasta according to your favorite recipe.

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