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Manufacturer of the finest, all natural pasta since 1971
An Italian Tradition.
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THE THINNER THE PASTA, THE FASTER IT COOKS.
THE THINNER THE PASTA, THE LIGHTER THE SAUCE.
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GNOCCHI COOK FAST! AFTER THEY FLOAT, TIME
FOR 1 MINUTE AND STRAIN.
“Pasta al Uovo” (pasta made with eggs)
All of our homemade pasta startS out with these 3 simple
ingredients: 100% semolina flour, fresh eggs and water.
By gently folding these 3 ingredients together and creating all of our products
in small controlled batches, we are able to create the finest, fresh pasta. We
respect the tradition and the slow hand-made process that goes into creating
truly homemade artisan pasta, and our family has spent the past 35 years
perfecting the taste and texture of our quality products. By using only the
freshest, all-natural ingredients, we are able to achieve a pasta experience
as authentic as the one that began our family’s story in Italy.
Simple and Fresh.
COOKING YOUR Fresh SEVERINO Pasta
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JOSEPH AND ANNA MARIA SEVERINO LEARNED THE ART OF PASTA MAKING
FROM UMBERTO CASOLI, AN ARTISINAL PASTA MAKER IN ROME, ITALY. IN 1971 THEY
RETURNED TO AMERICA WITH RECIPES IN HAND AND INTRODUCED THEIR UNIQUELY
HANDCRAFTED PASTA PRODUCTS MADE FROM 100% SEMOLINA FLOUR. THE FAMILY
SHOP IN WESTMONT, NJ, SOON BECAME KNOWN AS THE PLACE TO FIND AUTHENTIC,
RICHLY-FLAVORED PASTA. OVER 35 YEARS LATER, THE SECOND GENERATION OF THE
SEVERINO FAMILY SHARE THE SAME PASSION FOR PASTA AS JOSEPH AND ANNA MARIA.
Get out your pasta pot, a skillet, and a few basic ingredients (and perhaps a
little wine) and you have the start to a truly great meal with Severino Pasta
products. Cooking will never be the same or quite as easy when you begin to
understand how simple pasta is to cook.
Start by buying only the finest, freshest ingredients, as this will be the foundation for
cooking success. Extra virgin olive oil, fresh vegetables, great canned tomatoes, Reggiano
Parmigiano, fresh basil, herbs, butter, and Severino Homemade pasta are the basic
essentials. From there, a little crusty bread to clean to your plate is all that you’ll need.
Spaghetti with Garlic,
Olive Oil, and Hot Peppers
Cheese Stuffed Rigatoni
in a Vodka Sauce
\ This dish is a family classic, and it's one of the most common in Italian cooking. While
amazingly simple in its ingredients (and equally simple to prepare), its rustic style makes it
great for almost any occasion.
\ This is a more traditional version of this dish in that it retains all of the flavor while also
remaining light and fresh.
You'll Need
You'll Need
1 POUND Severino Spaghetti
1 SMALL dried hot red pepper, crushed
1/2 CUP extra virgin olive oil
4 CLOVES garlic, mashed
1/2 CUP extra virgin olive oil
2 CUPS tomato sauce or crushed plum tomatoes
1/4 POUND pancetta, chopped
2 TABLESPOONS butter
1 ONION chopped
1 POUND Severino Cheese Stuffed Rigatoni
2 TABLESPOONS vodka
1/2 CUP grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil.
Heat the olive oil over medium-high heat and add the red pepper and garlic. Cook until just
beginning to brown (about 2 minutes), but be careful - garlic is bitter when burned. Boil the
pasta until al dente, 2-3 minutes.
Remove pasta with tongs then toss the oil and garlic mixture with the pasta in a sauce pan
and serve immediately in warm bowls.
\ SEVERINO FAMILY TIP: We like our garlic mashed. Use the side of a Chef's knife to mash garlic.
This allows the full flavor of the garlic to come out and also won't burn as easily when cooking.
Bring a large pot of salted water to a boil.
Heat the olive oil in a medium skillet, add the pancetta and chopped onion, and cook over
medium heat until browned (about 5 minutes). Add 2 tablespoons of Vodka and simmer 5
minutes. Add tomato and cook on low for 10 minutes. Gently fold in the butter.
Add Cheese Stuffed Rigatoni to the boiling water and cook until al dente, 2-4 minutes.
Drain the pasta fold it into the sauce. Sprinkle with Parmigiano-Reggiano.
ADDRESS 110 Haddon Ave / Westmont, NJ 08108
PHONE 856.854.7666 / FAX 856.854.6098
HOURS tues-fri 9:30 - 6 / sat 9:30 - 5 / sun 10 - 2
www.severinopasta.com
Pappardelle with Meat
Sauce (Ragu or Bolognese)
Ricotta Cavatelli with
Lemon and Italian Parsley
Trofie / Fusilli Calabrese
with Pesto Genovese
Spinach Gnocchi with
Gorgonzola Cream Sauce
\ Originally associated with Bologna, bolognese has become a staple in Italian cooking. The
trick to the authenticity of this dish is using good meat. This recipe mixes beef, pork, and veal.
\ Perfect for a Summer's day, Cavatelli a' Limone is the delicious blend of the brightness of
ripe lemons, the freshness of Italian parsley, and the creaminess of grated pecorino Romano.
\ A traditional pasta sauce can be both satisfying and delicious. Pesto Genovese is a true
crowd pleaser and will make anyone look like a "Master Chef."
\ In English, Gnocchi translates to "lump," a surprisingly inelegant description of these
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pillowy delicacies. This recipe mixes the soft Gnocchi
with creamy, tangy Gorgonzola cheese.
You'll Need
You'll Need
You'll Need
You'll Need
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3 TABLESPOONS extra virgin olive oil
1 CELERY chopped
1 POUND Severino Ricotta Cavatelli
4 TABLESPOONS unsalted butter
1 CUP olive oil
1 POUND Severino Trofie / Fusilli Calabrese
1 POUND Severino Spinach Gnocchi
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4 TABLESPOONS salted% butter
TWO 1/4 inch slices pancetta, minced
1 CUP red wine
3 TABLESPOONS olive oil
SALT AND PEPPER to taste
TWO garlic cloves, smashed
1/4 CUP pignoli nuts (pine nuts)
1/4 CUP Parmigiano-Reggiano
TO TASTE salt and pepper
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1 POUNDS beef and veal mixture
1 CUP beef stock
2 CLOVES thinly sliced garlic
2 TABLESPOONS chopped parsley
1 BUNCH basil
1/3 CUP grated Pecorino Romano
2 CUPS light cream
3/4 POUND ground pork
1 1/2 CUPS tomato sauce
1 PINCH dried red chile flakes
1/2 CUP grated pecorino Romano
2 TABLESPOONS butter
PINCH grated nutmeg
3 LEMONS juiced and zested
1 LARGE ONION chopped
1 POUND Severino Pappardelle
2 CARROTS chopped
1/2 CUP grated Parmigiano-Reggiano
In a large pot, brown the pancetta in the 2 tablespoons of olive oil. Add the ground meat and
cook over medium-high heat until browned. Set aside. Add the butter and 1 tablespoon of olive oil
and brown the onions, carrots, and celery. Reduce the heat to low, return the meat to the pan,
add the wine, and cook for five minutes. Add the stock, tomato sauce, nutmeg, salt, and pepper
to taste and cook over very low heat for 1 hour. Serve over pasta with Parmigiano-Reggiano. Serve
over Severino pappardelle.
Bring 6 quarts of water to a boil and add salt to taste. In a large, medium-low skillet, combine
the olive oil, garlic, and chile flakes and cook for about 4 minutes (just so that the garlic is
browned on the edges. Be careful not to burn the garlic). Add the lemon juice and zest and bring
the entire mixture to a boil for a couple of minutes. Remove the sauce from the heat and add
the butter, salt, and pepper. Cook the pasta until the cavatelli is al dente, 8-10 minutes, then
add it to the sauce. Stir in the parsley and Romano cheese and serve.
\ SEVERINO FAMILY TIP: Never use a colander with fresh pasta. Lift the pasta out with tongs
or a slotted spoon and place directly into the saucepan.
6 OUNCES
Gorgonzola
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For the pesto, toast the pine nuts in a skillet. Combine basil, pine nuts, and two smashed garlic
cloves in a food processor until a paste forms. Slowly blend in the olive oil. Remove and mix
with grated Pecorino Romano. Boil pasta 8-10 minutes, drain and add to the sauce. Serve with
crusty Italian bread.
In a large skillet, add light cream. Melt 4 tablespoons of salted butter in cream. Add Gorgonzola
Dolce and simmer on low for 4-5 minutes. Boil Gnocchi 3-4 minutes (done when they float).
Add gnocchi to skillet and fold into cream sauce. Salt and pepper to taste and sprinkle with
Parmigiano-Reggiano.
\ SEVERINO FAMILY TIP: Try a nice Extra Virgin Olive Oil to finish any pasta dish.
\ SEVERINO FAMILY TIP: Always cook fresh pasta in salted boiling water until al dente…firm
to bite. After adding pasta to water, gently stir/move water (30 seconds). This keeps the pasta
from sticking to the bottom.
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