Fresh Black Pepper Pasta by the Pound

$7
per pound

Fresh Black Pepper Pasta 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 their 1916 hand-operated pasta machine the day they ship it to you.

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

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 1½ 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.

Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • 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!
  • Have more questions about Shipping? Read our Shipping FAQ page.
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