Fresh Pasta

Pastaworks has been making fresh pasta in Portland since 1983. Our pastas made following traditional methods and recipes. Shaped pastas are made from flour (semolina in most cases) and water and pressed through bronze dies to give them their individual shapes. Flat pasta are made from durum patent and semolina flours, water and eggs and then sheet rolled and cut into separate sheets. The sheets then can be but into four distinct widths---tagliarini, linguine, fettuccine or tagliatelle---or left whole to use for lasagne. Sheet rolled pasta is also used to encase fillings for ravioli and tortellini. Additionally, sheet rolled pasta is used for Pastaworks distinct hand filled ravioli.

Whenever possible local ingredients are used to flavor and/or fill our pastas. Ingredients change seasonally

Pasta Recipe

Whole Wheat Pasta with Cauliflower. Hazelnuts and Ricotta Salata.

Adapted from Alice Waters’ Chez Panisse Vegetables. Serves 6.

• - 1 Large head Cauliflower, or two small heads, cut into small flowerets
• - 4 Cloves Garlic, Finely Chopped
• - 1 Med Onion, Peeled and sliced thin
• - 1 Lb Pastaworks Whole-wheat pasta
• - 1/2 Lemon slices
• - 1/2 cup toasted Hazelnuts, chopped
• - 4 ounces Ricotta Salata cheese, Crumbled
• - White Wine Vinegar
• - 1 pinch red pepper flakes
• - Extra-virgin olive oil
• - Salt and Pepper to taste

Put a pot of water on to boil for the pasta.
Sauté the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium heat until the vegetables are brown and tender. The cauliflower should still be crunchy and not taste steamed. Add garlic and remove from heat, tossing and stirring so that the garlic does not burn.
Add a few drops each of vinegar and lemon juice and the toasted hazelnuts.
When pasta water is boiling, add some salt and then the pasta. Cook the pasta, if fresh it only take 3-4 minutes, drain and add to vegetables. Put pan back on low-medium heat, add olive oil to coat the pasta thoroughly, toss and serve with the cheese crumbled on top.