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SERVES
8
SERVES
8
L'Artusi
92% love this shop
Signature Pasta Kit for 8 - Choose Your Own
$149.95
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Ships Nationwide in U.S.Not eligible for shipping to Canada
Bring the L’Artusi experience home! Take your pick from three of the restaurant’s most legendary pastas: Tagliatelle Bolognese Bianco, Rigatoni with Mushroom Ragu, and Taglierini all’Amatriciana, with cheese and parsley to garnish. Also included are suggested wine pairings and a link to L’Artusi’s playlist!
Named after renowned 19th Century cookbook author Pellegrino Artusi, L’Artusi opened in New York City’s West Village in December 2008 to widespread critical acclaim, and remains one of the city’s most celebrated Italian restaurants. The beloved 110-seat trattoria presents a modern take on traditional Italian cuisine, and Chef Joe Vigorito’s menu of comforting pastas and elevated Italian classics have become standbys among the restaurant’s many loyal devotees.
This package serves 8 people and includes 2 Pasta Kits (Pasta, Sauce, Cheese, and Parsley)
- 2 Pasta Kits for 4, your choice
- Fresh Parsley (Total 1 oz.)
- Choose to add a signature olive oil cake!
- 1 Olive Oil Cake
- Creme Fraiche (8 oz.)
- Raisin Marmalatta (10 oz.)
- Powdered Sugar
Pasta Kit Options Include
- Tagliatelle Bolognese Pasta Kit for 4
- Fresh Tagliatelle Pasta (16 oz.)
- Bolognese Bianco Sauce (16 oz.)
- Parmesan Cheese (4 oz.)
- Rigatoni with Mushroom Ragu Pasta Kit for 4
- Fresh Rigatoni Pasta (13 oz.)
- Mushroom Ragu (16 oz.)
- Ricotta Salata (4 oz.)
- Taglierini all’Amatriciana Pasta Kit for 4
- Fresh Taglierini Pasta (16 oz.)
- Amatriciana Sauce (16 oz.)
- Pecorino (4 oz.)
Suggested Wine Pairings (Not Included)
- Tagliatelle Bolognese
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina
- Rigatoni with Mushroom Ragu
- A juicy, medium-bodied red like Barbera d’Alba from Piedmont
- A slightly richer white with bright mineral character like Soave Classico from Veneto
- Taglierini all’Amatriciana
- A darker, savory Rosato like Cerasuolo d’Abruzzo from Abruzzo
- An earthy, structured red like Aglianico, from Campania
- Pasta and sauces ship fresh with ice packs, may thaw during transit.
- Cheese and parsley ship fresh with ice packs, may thaw during transit.
- Upon arrival, store pasta and sauce in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
- Upon arrival, store cheese in the refrigerator for up to 1 month.
- Upon arrival, store parsley in the refrigerator for up to 5 days.
To Serve
Tagliatelle Bolognese Pasta
Prep
- Allow Bolognese Bianco sauce to thaw in the refrigerator overnight.
- In a large pot, bring 4 quarts of generously salted water to boil.
- Pick and finely chop the parsley.
- Cut open the bag of grated parmesan cheese.
Prepare
- Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
- When pasta water comes to a boil, add Fresh Tagliatelle Pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve pasta water and add pasta to the sauce.
- Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
- Plate pasta and garnish with remaining cheese and parsley.
- Serve and enjoy!
Rigatoni with Mushroom Ragu Pasta
Prep
- Allow Mushroom Ragu sauce to thaw in the refrigerator overnight.
- In a large pot, bring 4 quarts of generously salted water to boil.
- Pick and finely chop the parsley.
- Cut open the bag of grated Ricotta Salata cheese.
Prepare
- Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
- When pasta water comes to a boil, add Fresh Rigatoni Pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve pasta water and add pasta to the sauce.
- Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
- Plate pasta and garnish with remaining cheese and parsley.
- Serve and enjoy!
Taglierini all’Amatriciana Pasta
Prep
- Allow Amatriciana Sauce sauce to thaw in the refrigerator overnight.
- In a large pot, bring 4 quarts of generously salted water to boil.
- Pick and finely chop the parsley.
- Cut open the bag of grated Pecorino cheese.
Prepare
- Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
- When pasta water comes to a boil, add Fresh Taglierini Pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve pasta water and add pasta to the sauce.
- Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
- Plate pasta and garnish with remaining cheese and parsley.
- Serve and enjoy!
Olive Oil Cake – Add On
- Allow cake and raisins to come to room temperature before enjoying.
- Whip cream until it reaches medium peaks.
- Sift sugar over cake and cut into 8 slices.
- Plate by adding a dollop of whipped creme fraiche to the side of a cake slice and a scoop of raisin marmellata to the other side.
- Serve and enjoy!
Suggested Wine Pairings (Not Included)
Tagliatelle Bolognese
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A a nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina
Rigatoni with Mushroom Ragu
- A juicy, medium-bodied red like Barbera d’Alba from Piedmont
- A slightly richer white with bright mineral character like Soave Classico from Veneto
Amatriciana
- A darker, savory Rosato like Cerasuolo d’Abruzzo from Abruzzo
- An earthy, structured red like Aglianico, from Campania