Additional information
Packsize | 2/10 LB |
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Fresh frozen pasta sheets manufactured in Denver, Colorado.
In Argentina, people eat gnocchi on the 29th of every month for good luck. Here in Denver at Cappello’s, we do the same. But we also eat them on the other days of the month. Because we believe in spoiling ourselves. A bowl of these fresh pillowy dumplings sauteed in our favorite sauce is like giving our taste buds a light touch massage. Made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour and sea salt. Or six if you count our own specially sourced blend of love. Aren’t you lucky?
Thin, slightly flattened, solid stands, Little Tongues about 1/8 inch wide. Narrower then Fettuccine, perfect width for seafood and meat based sauces.
It’s hard to argue with cheese so we’re not going to. We got into a fight with brie and mascarpone once (unrelated dessert incident) and it didn’t go well at all. So we’re letting ricotta, mozzarella, parmesan, fontina and asiago cheese be a part of our delicious new Five Cheese Ravioli. Five may seem like a lot but you try telling one of them they’re not included! Plus, once we tasted them all together we knew they were the perfect combination for our delicious, restaurant-quality, handmade ravioli. They’ll probably still fight but we can’t hear them over the boiling water.
Egg-based pasta sheets rolled out whisper thin.
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.