Pastas
Pastas make for an easy meal, made from scratch. Pick up these ingredients at the Roan Mills Bakery store or at the Farmer’s Market. We offer a variety of house-made pastas, pesto, tomato sauce, and all other ingredients for you to either follow these recipes or make your own favorite dishes.
Durum Spaghetti with Simple Tomato Sauce
Ingredients
Serves 4 as main course and 6 as a side
1 10 ounce bag of Roan Mills organic, California grown Durum spaghetti
1 red onion, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
3–4 medium size ripe tomatoes, sliced in half crosswise, squeeze gently to dislodge seeds and extra juice and grate pulp into bowl using the large holes of a box grater, discard skin. Resulting puree is ready to use.
¼ cup chopped herbs, choose from basil, parsley, oregano or a combination of these
3 tablespoons olive oil
Salt and pepper to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
Bring salted pasta water to boil, cover and turn heat to lowest setting.
Meanwhile, heat olive oil in a 10" saute pan over low heat and add the onion and garlic. Cook about 7 minutes, turn up the heat to high and add the tomato puree. Bring to simmer, after 7 minutes add chopped herbs and salt and pepper to taste. Turn to lowest setting and cook the pasta.
Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the spaghetti and toss it gently to keep the pasta from sticking together then portion into servings, top with more sauce and serve it forth.
Recipe from the Roan Mills test kitchen
Sonora Fettuccine with Sausage, Leafy Greens and Leeks
Seasonally all these ingredients are available at the Roan Mills Bakery store and the Farmer’s Market.
Ingredients
Serves 4 as main course and 6 as a side
1 10 ounce bag of Roan Mills Sonora Fettuccine
3 Italian style, fennel sausages, browned on all sides in a hot pan and sliced into bite sized pieces
4 cups washed chopped greens like Chard, kale, big arugula or some combination of these
3 leeks, washed, chopped into ¼" rounds and washed again to remove any sand or grit.
½ cup pitted chopped olives
1 red onion chopped fine
3 cloves garlic chopped fine
3 tablespoons olive oil
Salt and pepper to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
Bring salted pasta water to boil, cover and turn heat to lowest setting.
Meanwhile, heat olive oil in a 10" saute pan over low heat and add the leeks, onion and garlic. Cook about 7 minutes, turn up the heat to high and add the chopped greens and cook for 7 minutes. Toss in the sausage and the olives cook another minute before turning the heat down to the lowest setting.
Cook the pasta
Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the spaghetti and toss it gently to keep the pasta from sticking together then portion into servings, top with more sauce and serve it forth.
Recipe from the Roan Mills test kitchen
Pizzoccheri
Seasonally all these ingredients are available at the Roan Mills Bakery store and the Farmer’s Market.
Ingredients
Serves 4 as main course and 6 as a side
1 10 ounce bag of Roan Mills Pizzoccheri
1 red onion, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
1 medium leek, washed and sliced into ¼" rounds
3 medium red potatoes, boiled, peeled and cut into ½" dice
1 bunch chard, washed and chopped into ½ strips, use stems as well
4 ounces goat cheese
3 tablespoons olive oil
Salt and pepper to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
Bring salted pasta water to boil, cover and turn heat to lowest setting.
Meanwhile, heat olive oil in a 10" saute pan over low heat and add the leek, onion and garlic. Cook about 7 minutes, turn up the heat to high and add the chopped chard and cook for 7 minutes. Add potatoes and goat cheese and cook for another 4 minutes to allow the cheese to melt into a creamy sauce before turning heat to lowest setting.
Cook the pasta
Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the pasta and toss it gently to keep the pasta from sticking together, add a bit more pasta water to give the goat cheese a more sauce like consistency and then portion into servings, top with more sauce and serve it forth.
Recipe from the Roan Mills test kitchen
Organic Emmer Spaghetti with Spinach and Quince
Quince trees are small and loaded with lumpy, golden fruits that are impossibly sour when raw but transform during cooking into fragrant, rose colored bites. Here we pair these with our Kenter Canyon Farms baby spinach and toasted sesame seeds to complement the earthy flavor of our Emmer Spaghetti. A perfect ode to fall, this dish is a quick fix and nutritionally dense thanks to the 18% protein content of our emmer flour.
Ingredients
Serves 4 people
1 10 ounce bag Roan Mills Organic Emmer Pasta
3 teaspoons sesame seeds toasted
3 tablespoons olive oil
1 pound Kenter Canyon Farms baby spinach
1 onion chopped
1 quince peeled and cut into ⅜" dice
Salt and pepper to taste
Manchego Cheese to shave on top to taste
Preparation
Prep: 10 min • Cook: 10 min • Ready in: 20 min
Toast the sesame seeds in a skillet over medium heat until they smell fragrant.
Bring salted water to a rolling boil.
Saute onion and quince in 2 tablespoons olive oil, after 2 minutes add half of the spinach and 1 tablespoon olive oil.
Bring salted water to a rolling boil add pasta and cook for 5 minutes.
Meanwhile pour the contents of the skillet into a large bowl, drop the rest of the spinach into the bowl and when the pasta is done remove it, using tongs, and place it into the bowl and toss everything together. The heat from the pasta will wilt the remaining spinach. Add salt and pepper and a little pasta water to create the sauce. Shave manchego cheese over the top and serve it forth.
Recipe from the Roan Mills test kitchen