This weekend we picked up a few cases of eggplant from our friends at Queens Farm (West Chester, PA) and Buzby Farm (Woodstown, NJ). We slow roasted the eggplant and mixed it with a hay-smoked mozzarella from Caputo Brothers Creamery (Spring Grove PA) and pecorino cheese. We like to pair these with a simple pomodoro sauce.
Our pasta dough is made with organic spring wheat and pastured eggs from Horseshoe Ranch.
Allergens: Wheat, Milk, Eggs
Net Weight 9oz (255g) - 2 servings
SOLD FROZEN. COOK FROM FROZEN. 30+ DAY SHELF LIFE.