Monday, October 28, 2013

Today we are finalizing a HUGE batch of our Old Bay Chesapeake Crab Shell Pasta for the Holiday Season & expect to have over 100 pounds of these beautiful sea shells for you to gift until your hearts content. We are also working on a website to allow our loyal customers and lover's of this amazing flavor to purchase it directly from us whenever they need it. And it seems our customers need their Maryland Old Bay pasta fix pretty often!  More to come on that. Check out of facebook page and shoot us a message if you would like to place an order for the time being.

Make it a great one!
The Pasta Girl

Friday, May 11, 2012

Recipe: Warm Strawberry, Bacon & Spinach Orzo Salad :: One great way to use up those juicy, local Strawberries!

1 cup uncooked orzo (We Pappardelle’s 7 Grain Orzo or Lemon Garlic Orzo)
4 slices bacon, chopped
1/2 cup whole pecans
1/2 red onion, sliced
2 garlic cloves, minced
8 cups raw spinach
8 large strawberries, sliced
2 ounces fresh goat cheese or blue cheese, crumbled
Fresh basil for garnish
Salt and pepper

1. Heat a large skillet over medium heat and add bacon. Fry until golden brown and crispy, then remove with a slotted spoon and drain on a paper towel. 2. Add pecans and toast for about 6-8 minutes, stirring occasionally so they do not burn. Remove and drain on a paper towel. 4. In the meantime, boil salted water for orzo and cook until al dente.  5. Add sliced red onion to the skillet with a sprinkle of salt and stir to coat with bacon grease. Sauté until onions are soft and caramelized, about 10 minutes. 6. Add in garlic and spinach and cook until spinach wilts. 7. Add in strawberries and orzo and mix to coat. Season with salt and pepper, then add in pecans and bacon. 8. Remove from heat and stir in crumbled goat or blue cheese.

Garnish :: Fresh Basil
Serves :: 4
Recipe Courtesy of the food blog:

Thursday, May 10, 2012

Easton Farmer's Market Update: Debut is Saturday May 12th

We are excited to be at the Easton Farmer's Market this weekend from 8-1 with a huge variety of dried pastas, gluten-free's and our exquisite frozen raviolis. Get there early for the largest selection!
Live music will be provided by Mule Train
See you there!

Recipe: Fire Grilled Margarita Chicken & Lime Cilantro Pasta

Servings: 4  
2 jalapenos, diced
3 tablespoons of fresh cilantro leaves, chopped
4 tablespoons of your favorite tequila
1 tablespoon garlic, minced
1 teaspoon red chili flakes (or to taste)
1 teaspoon ground cumin
1 tablespoon dried oregano
½ cup freshly squeezed lime juice (reserve juice from ½ lime & set aside)
¼ cup vegetable oil
2 teaspoons kosher salt, divided
2 boneless skinless chicken breasts
1 Large Red, Yellow or Green Bell Peppers
1 Pound Pappardelle’s pasta (We Lime Cilantro Linguine or Green Jalapeno Fettuccine)
1 cup heavy cream
1 cup freshly grated Monterey Jack Cheese or Parmesan
1 tomato, seeded and roughly chopped

Combine first 10 ingredients and reserve 3 tablespoons of marinade for sauce. Add chicken and marinate in the fridge as long as possible - over night if you can.  At dinner time, remove chicken from marinade, season with salt & pepper on both sides & grill with sliced peppers until nicely seared (3-4 minutes). To make the sauce, add heavy cream, pinch of salt & pepper to a sauté pan and cook over medium heat stirring constantly until slightly reduced approx. 3 minutes. Add the reserved marinade and continue to cook another 5 minutes stirring constantly. At the same time, cook pasta 7-10 minutes in salted water at a simmer until al dente. Adjust seasonings (salt, pepper) of cream sauce, adding the juice of half a lime to finish. Drain noodles. Carve chicken into thin slices & place with peppers over top a bed of noodles and drizzle with sauce & sprinkle with shredded cheese. Garnish with tomato, slices of lime & fresh cilantro. Enjoy!

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Wednesday, May 2, 2012

Opening Day - Rehoboth Beach Farmer's Market

OPENING DAY at the Rehoboth Beach Farmer's Market was a success! The clouds parted and the afternoon was full of sunshine, warm temperatures and lots of hungry Rehoboth-ites. Thank you to all of our new beach customers...we hope to see you all again next Tuesday, we will be debuting our handmade frozen ravioli's & sauces as well as a full variety of GLUTEN-FREE pastas...and maybe Kristen's baby?! Boy? Girl?!

Please tell your friends and family to stop by and see us!

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Recipe: Fast & Skinny Fettuccine Alfredo

Fast & Skinny Fettuccine Alfredo

Servings: 4   Prep: 10 mins   Cook: 15 mins

8 ounces of your favorite Pappardelle’s FETTUCINE pasta {We : Cracked Pepper, Garlic Parsley or Tomato Basil!}
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed & finely chopped
1 tablespoon chopped fresh sage or thyme, plus extra leaves for garnish
2 tablespoons flour
1 cup fat-free, high quality chicken broth
1/2 cup 2% milk
Sea salt to taste
Fresh ground pepper to taste
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving


1.              In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl.

2.              Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and chopped herbs and cook,   stirring frequently, until the garlic is golden, 1 to 2 minutes.

3.              Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

4.              Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the fresh herbs and additional parmesan. Serve Immediately!

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Recipe: Fettuccine with Clams

 Fettuccine & Garlic Clams

Servings: 4   Prep: 10 mins   Cook: 15 mins

2 lbs little neck clams (found locally in April & May)
¾ lb of your favorite Pappardelle’s fettuccine or linguine {We
summer herb, whole wheat garlic or toasted onion}
2 tbsp extra virgin olive oil
1 medium onion, medium dice
6 garlic cloves, smashed & finely chopped
¾ tsp crushed red pepper flakes (optional)
¾ tsp dried oregano
½ cup of your favorite white wine + more for your glass! {We
viogner & sauvignon blanc}
½ cup bottled clam juice or water
2 tbsp butter
¼ cup of parsley, chopped
¼ pasta water (reserved)
½ lemon, juiced


1.               Cook pasta in well salted water until al dente.
2.               Once the pasta is cooked, reserve about ¼ cup of the pasta water. The starches from the pasta water will help flavor the dish and thicken the sauce.
3.               Drain remaining water & toss pasta with a little olive oil to keep from sticking
4.               Meanwhile, heat oil in a large saucepan (fitted with lid) over medium to medium-high heat. Sauté onions until translucent about 3 – 4 minutes. Add garlic, oregano, and red pepper flakes and simmer for 3 more minutes.
5.               Stir in wine and clam juice and bring to a boil uncovered, let reduce for 3 minutes. Stir in clams and cover letting it simmer for 6-8 minutes. Discard any shells that haven’t opened.
6.               Add pasta, reserved pasta water and butter to clams and sauce and toss until well combined.  Sprinkle with parsley and fresh squeezed lemon juice.
7.               Serve in your favorite bowl or platter family style with fresh toasted garlic bread

*Simple Wine Pairing Tip*

Serve with more of the same white wine used to cook with! It’s already the perfect match!

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