Dorothy Lane Pasta Club-3 Months

Pasta Club - 3 Months

Explore the best pastas of Italy without leaving your home. Each month two artisan pastas from Italy will arrive with one paired pasta sauce or pesto.
What makes pasta from Italy so special? These pasta producers all boast traditional methods that include mixing pure mountain spring water with the finest quality stone-ground wheat that is extruded through bronze dies and is slowly air-dried for a rustic texture that holds sauce beautifully. Buon appetito!

Month One: Rustichella Spaghetti and Trofie Pasta (substitute Allemandi Spaghetti) as well as one jar of DLM Original Marinara Sauce (a recipe that meets our exacting standards).
Month Two: Monograno Felicetti Matt Penne, Pastificio G. Di Martino Penne and Rustichella pasta sauces.
Month Three: La Romagna Parpadelle, Rustichella Gargneli Pasta along with Ritrovo Due Formaggi Sugo with Pecorino and Ricotta Cheese from Italy.

Ingredients

Apulian durum wheat flour and pure filtered water.
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Durum Wheat Semolina, Water
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Tomato pulp, extra-virgin olive oil, carrot, onion, sugar, basil, salt.
,Dry Pasta: Durum Wheat Semolina, Eggs, Breadcrumbs (Wheat Flour, Salt , Yeast), Water, Whey Powder, Sunflower Seed Oil, Cheese (Milk, Salt, Rennet), Ricotta Cheese (Whey, Milk, Salt), Salt, Natural Aroma.,Italian durum wheat semolina