Fresh Black Pepper Pasta by the Pound

Raffetto’s Pasta ships its famous black pepper pasta nationwide on Goldbelly! Raffetto’s fresh black pepper pasta is made from a century-old recipe using durum flour, fresh whole eggs, ground black pepper, and water, Raffetto’s black pepper pasta is gently kneaded in traditional old-fashioned lamination style to give it strength and lightness. Select your favorite cut, which Raffetto’s cuts fresh-to-order on the day the New York pasta shop ships it to you.

Raffetto’s Pasta has been making fresh pasta, cut to order, since Marcello Raffetto set up shop in New York City’s Greenwich Village in 1906. Not much has changed since then: Raffetto’s still makes the same freshly made egg noodles and Genoa-style meat and spinach ravioli along with 50 pasta flavors, cut to order using the same manual pasta-cutting machine since 1916. Today, the fourth generation of Raffetto family members keep the delicious Old World traditions alive by hand-making ravioli, gnocchi, squid ink pasta, and more. It’s authentic Italian perfection with every bite.

MORE DETAILS

Select from the following pastas, which Raffetto’s cuts fresh-to-order on their 1916 hand-operated pasta machine the day they ship it to you.

• Linguine (1/8-inch)
• Tagliatelle (1/4-inch)
• Fettuccine (3/8-inch)
• Wide Fettuccine (1/2-inch)
• Pappardelle (1-inch)

INSTRUCTIONS / STORAGE

• Raffetto’s ships Tuesday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

Storage & Care:
Refrigerate pasta immediately upon delivery. Any pasta not eaten within 2 days of delivery should be frozen. All of Raffetto’s pasta can be frozen up to 2 months, and if stored frozen should be cooked frozen.

Preparation:
The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1&#189 tbsp. of salt per 10-qt pot, and cook 3-4 minutes. After straining the pasta, Raffetto’s suggests tossing your pasta in a small amount of olive oil to keep it from sticking. Avoid “shocking” the pasta with cold water as that will wash away some of the flavor.