Antonio's Fresh Pasta
What will you be bringing to the market this year? I will bring fresh tagliatelle, pappardelle, gigli and bucatini pasta made with wholesome ingredients including spinach, beets, peppers, squid ink, and above all flour, semolina and eggs (from my own chickens). Additionally, ravioli in different shapes and fillings, including sausage, ricotta, spinach, crab and mushroom. To top it all off I will have sauces, such as ragu and tomato sauce.
How did your company get started? I started in 2004, when I opened a store in Athens, GA (the Tuscan Market) where I sold Italian food products and fresh products made by us, including pasta. The store was well received, but after 3 years I sold the store and focused on making fresh pasta and selling it at farmers markets.
What do you wish people knew about your product? I wish my customers new how good and simple it is a simple plate of fresh tagliatelle. I also wish that my customers would remember to come to the farmers market with a cooler, so they could keep the pasta frozen until they’ve gotten home. The quality of frozen pasta stays perfect for months if it is maintained frozen. There is no need to thaw it before cooking and it cooks in 3 to 5 minutes.
What question do you never get sick of customers asking? I enjoy talking with customers and answer any question they have.
Do you have any recommended recipes or surprisingly awesome ways to use your products? The best thing about pasta, be it ravioli or tagliatelle, is that very little is required to prepare it for a meal. Just drop them in a pot of boiling water and leave them cook for 3 to 5 min. Then drain and add them to the sauce. Tagliatelle, for example, are delicious in a carbonara sauce, which can be prepared in a few minutes in advance (you will find the easy recipe on line). Ravioli are great in just butter and sage (melt 2 tablespoons of butter in a pan and add some chopped fresh leaves of sage. when ravioli are cooked 5 min and drained, sauté them in the sauce for 1 min and serve with a generous sprinkle of Parmesan cheese. If you have more time, the sauce can be enriched with vegetables like zucchini, broccoli or chopped Swiss chard sautéed in olive oil and garlic. Just add the cooked ravioli for the final minute on the stove and serve with Parmesan on top. The options are endless.