flour city pasta


Chipotle Cilantro Pasta with Mushroom Wine Cream Sauce

This recipe uses a basic cream sauce to create a thick, rich base for the other flavors. It pairs well with the complexity of the wine and the cilantro and chipotle undercurrents from the fresh pasta. This is also a great basic sauce to alter by using different combinations of fresh herbs, cheese, or pepper purees, and so forth. 

   1 pound package Chipotle Cilantro Pappardelle by Flour City Pasta
   8 oz. of baby portabella mushrooms, sliced 
   3 tablespoons butter
   2 tablespoons all-purpose flour
   1 1/3 cup heavy cream
   white pepper
   sprinkle of ground nutmeg
   ½ cup of white wine

Prepare the pasta according to package directions, boiling until al dente, approximately 7-9 minutes.

Wipe the mushrooms with a damp cloth and slice. Meanwhile, saute the mushrooms in a tablespoon of butter for 3 minutes. Add a splash of white wine and cook for 2 more minutes. Set the mixture aside.

Warm the cream in a small saucepan over low heat. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat; add the flour and whisk until the mixture is smooth and bubbly. Continue cooking for an additional minute to ensure that any flour flavor is cooked out. Gradually stir in the hot cream; add a few sprinkles of nutmeg. Cook over medium heat, stirring constantly, until the sauce begins to boil. Stir in the mushrooms. Add the wine and simmer, stirring frequently, over low heat until the mixture thickens, about 5 minutes. Season with salt and pepper.

Serve the sauce over the pasta. Enjoy!


Chipotle Cilantro Pasta with Blue Cheese Sauce

Since the weather has gotten cold I’ve found myself craving more spicy foods since I’ll take a little heat wherever I can get it. For this dish I used fresh Chipotle Cilantro Pasta from Flour City Pasta and tweaked the recipe for blue cheese sauce that they provide with the packaging. I used a Stilton and cut the chipotle adobo sauce in half to let the cheese really come through. If you don’t like strong blue cheese, substitute a milder version or even better, a blend such as Cambozola (tastes like a balance between a Camembert and a Gorgonzola). Serve this rich and savory dish with a simple salad and enjoy! 

1 pound of fresh Chipotle Cilantro Pappardelle from Flour City Pasta
6 ounces of Stilton, crumbled
1 cup of heavy cream
2 tablespoons of flour (if required for thickening)
¼ cup of water (if required for thickening)
2 tablespoons of pureed chipotle peppers in adobo sauce
2 tablespoons of fresh cilantro, chopped
2 tablespoons of fresh parsley, chopped

Prepare the pasta according to package directions, boiling for 7 - 9 minutes, until al dente. Drain.

Meanwhile, crumble the Stilton in a medium saucepan and mash with a fork; add cream and warm over low heat, stirring constantly until mixture is smooth and heated through. Mix the flour and water in a small bowl and add to sauce if it requires thickening; you can omit the last step and keep the sauce thinner if you prefer a less thick and velvety texture.

Cook the cheese and flour mixture for a full minute. Stir in the chipotle adobo sauce, parsley, and chives. Toss the pasta with the sauce and garnish with additional cilantro. Serve immediately.


Spinach Garlic Linguine With Zucchini and Fresh Tomatoes

This recipe is altered from one found on the back of a package of Flour City Pasta’s excellent fresh spinach garlic linguine. The original recipe relies on zucchini, bread crumbs, salt, pepper, and olive oil for flavor. The zucchini is fried in 2 cups of olive oil, which is then used as a sauce for the pasta. This creates a simple and rustic dish that tastes delicious served hot or cold.

In my version I have reduced the amount of olive oil used by roasting the zucchini, which I think adds a deeper, richer flavor. I have also added garlic along with several other spices and incorporated fresh tomatoes and a sprinkling of Parmesan. The result is a colorful, flavorful, and fresh dish that requires little preparation.
   1lb. Flour City Pasta Spinach Garlic Linguine
   4 small zucchini, thinly chopped
   3-4 roma tomatoes, diced
   ¾ cups extra virgin olive oil, plus 2 tablespoons
   3 cloves of garlic, minced
   3 tablespoons of basil, chopped
   3 tablespoons of parsley, chopped
   2 teaspoons thyme, chopped
   Salt and pepper
   6 tablespoons of unseasoned bread crumbs
   Shaved Parmesan for garnish

Cut zucchini into thin slices and spread on a baking sheet; drizzle with 2 tablespoons of olive oil and season with salt, pepper, and thyme. Roast in a 450 degree oven for 8-10 minutes or until golden and tender.

Meanwhile, cook the pasta according to the package directions, approximately 7-9 minutes, or until al dente.

Heat ¾ of a cup of olive oil over medium heat. Add garlic and cook for 2 minutes or until soft and translucent. Turn the heat to low and add the bread crumbs; season with salt and pepper and sauté until golden. Strain the bread crumbs, saving the oil.

Drain the pasta and toss with the oil, basil, parsley, tomatoes, and zucchini. Top with the bread crumbs and, if desired, some shavings of Parmesan cheese.