This week’s spotlight is on another one of our favorite producers, Flour City Pasta! About Flour City Pasta: We met Jon Stadt, the man behind Flour City Pasta, back in 2013, when we began selling our vegetables at the CNY Regional Market, but his story goes back much further than that. Ten years ago, Jon was in Seattle visiting relatives for Thanksgiving. Of course, he inevitably found himself at Pike Place Market (again and again, actually) and happened to meet a vendor selling artisinal pasta. Jon was so intrigued that when he returned home to Macedon, NY, he began reselling that same pasta in his area. Little by little, Jon started to think about how he could improve his model by offering a product that continued to be made inthe traditional way, but used local, organic ingredients. Two years in, he took a leap, buying his own pasta machine, and turning his garage into his classroom. With just the right mix of perspiration and inspiration, Jon taught himself to make the flavorful, hand-crafted pastas that we know and love today. You can buy Flour City Pasta at Green Planet Grocery in Fairmount and at Side Hill Farmers in Manlius. Even better, stop by the C Shed at the CNY Regional Market, and meet the man who makes the pasta! About Tomato Basil Pappardelle: In addition to the organic tomato paste and basil leaves used to make this pasta, it also includes some of our very own beets, for color and added sweetness! We have a fancy recipe all ready for you to try out if you’re feeling ambitious, but at the end of the day, Jon’s favorite way to eat this pappardelle is simply with a classic red sauce that heightens the wonderful tomato flavor of the pasta.
White Bean and Sausage Pasta Bake By Holly Rodricks Makes 4-6 servings. Ingredients: 1/2 lb. Flour City Pasta Tomato Basil Pappardelle 1 bag Baby Spinach, stems removed and leaves finely chopped (approximately 1 cup) 1 1/2 cups cooked Great Northern or Cannellini Beans (or 1 15-oz. can, drained) 1 (15 oz.) can whole Tomatoes, drained and broken up into chunks 3 cloves Garlic, finely minced 1 tbsp. Whole Grain Dijon Mustard 3 tbsp. Olive Oil, 1 tbsp. reserved 1/4 tsp. ground Cayenne 1/4 tsp. Pepper pinch of Salt 1/4 cup Heavy Cream 1/4 cup White Wine (Optional) 1/2 lb. Hot Sausage 1 cup shredded Mozzarella or fresh Ciliegine Mozzarella (The small cherry size) Instructions: Preheat oven to 400º. Bring water to boil and cook Pasta according to package instructions. While Pasta is cooking, in a small bowl, whisk Garlic, Mustard, 2 tbsp. Olive Oil, Cayenne, Pepper, and Salt. In a large bowl, place chopped Spinach, Beans, and Tomatoes. Mix together with hands until evenly combined. Drizzle dressing over spinach mixture and mix by hand again until all ingredient are evenly coated. Drain Pasta and toss with remaining 1 tbsp. Olive Oil. Pour Pasta into 9×13″ casserole dish, forming an even bottom layer. Add Spinach mixture on top, spreading evenly. Drizzle Heavy Cream and White Wine over Spinach mixture. Snip end of Sausage and squeeze meat out to form little meatballs. Nestle these evenly throughout Spinach mixture. If using Ciliegine Mozzarella, nestle throughout Spinach mixture, similar to meat. Bake for 30 minutes. If using shredded Mozzarella, bake for 15 minutes. Then removed and sprinkle shredded cheese across top and bake for additional 15 minutes. Allow dish to set for 10 minutes, then serve hot!
Flour City Pasta has done it again! Jon Stadt brings us yet another seasonal recipe that pairs grilled eggplant and homemade herb relish – a twist on traditional pesto – with his tomato basil fettuccine to create a combination of flavors that capture the essence of summer. Grilled Eggplant & Garden Pesto with Tomato Basil Fettucine By Jon Stadt, Flour City Pasta Makes 4 servings. Ingredients: Herb Relish – 1 lb. Tomato Basil Fettuccine (Learn more about where to buy Jon’s delicious pasta here.) 2 cups fresh Parsley leaves 1/2 cup fresh Mint leaves 1 1/2 tbsp. fresh Oregano 3 Green Onions, chopped 2 tbsp. Capers 3 tbsp. Pine Nuts 1 tbsp. Red Wine Vinegar 2 tbsp. Olive Oil 5 tbsp. Water Salt and Pepper to Taste Eggplant – 2 Eggplants, sliced 1 tbsp. Olive Oil Salt and Pepper to taste Instructions: Cook pasta for 6-8 minutes. While Pasta is cooking, puree all relish ingredients in blender. Add Salt and Pepper to taste. Brush Eggplant with oil and sprinkle with Salt and Pepper. Grill or cook in large skillet over medium-high heat, 3-4 minutes per side. Place warm Pasta in serving dish and top with Eggplant and Pasta. Additional Suggestions: To add a little extra flavor, whisk a couple tablespoons of Pesto in with the Olive Oil and use to marinate Eggplant slices for 1 hour before grilling. Try substituting or adding sliced, grilled Zucchini or Summer Squash to replace or complement the Eggplant. When tossing warm Pasta with Pesto, mix in one medium-sized diced Tomato, to add a pop of flavor and color.
This recipe is a gift from Jon Stadt of Flour City Pasta, and I can’t think of a savory combination that tastes more like the summer. A combination of sweet and tangy, fresh and crisp, it is the ultimate summer side dish. The main ingredient is Jon’s cucumber conchiglie (Italian for “mini shell”) which incorporates freshly juiced cucumbers into the dough itself, yielding a delicate, pale green pasta that pushes the dish’s flavor to a whole new level! Fresh Cucumber Pasta Salad by Jon Stadt, Owner of Flour City Pasta Ingredients: 1 lb. Cucumber Pasta, cooked al dente, about 5-6 minutes (Substitute store bought conchiglie or mini shells, if you don’t have access to Jon’s pasta.) 3 Cucumbers, peeled, halved, seeded, and sliced thinly 1 pint fresh Blueberries 3 tbsp. fresh Mint 4 thinly sliced Scallions 1 cup crumbled Feta Cheese (Exclude this ingredient for a completely vegan recipe.) Salt and freshly ground Pepper to taste 3/4 cup Extra Virgin Olive Oil 1/4 cup White Balsamic Vinegar 1 tbsp. Honey 2-3 tbsp. freshly squeezed Orange Juice Instructions: Whisk last four ingredients to make Dressing, and set aside. Place colander of cooked Pasta under cold, running water to quickly cool and keep from sticking together. Mix Pasta, Cucumbers, Blueberries, Mint, Scallions, and Feta, folding gently with a rubber spatula, to keep pasta from breaking, until evenly combined. Add Dressing and Salt and Pepper to taste, and mix until all ingredients are evenly coated. Chill and serve! *JON STADT, is the owner of Flour City Pasta, a local establishment committed to making pasta traditional ‘Old World’ way with tools imported from Italy. He uses organic flour and then adds organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish. Here’s a list of all the places you can purchase Jon’s delicious artisanal pastas! Find more recipes here, and follow him on Facebook and Instagram!