In this month’s Seasonal Shopper column, Fresh, Flavorful, Fast: Local Pastas Pop, Sauce columnist Pat Eby revealed the various types of fresh pasta available in St. Louis. From ravioli and agnolotti to papardelle and angel hair, she showed us the difference fresh pasta can make. Here are some of her delicious recipes for using these tasty ingredients in your kitchen, including Taglietelle Al Limone, made with fresh tagliatelle; Butternut Squash Lasagna, made with Stellina whole wheat walnut pasta sheets; and Spaghetti Aglio Di Olio (Spaghetti with olive oil and garlic),made with Mangia Italiano angel hair.
This article appears in Dec 1-31, 2010.