Cuoco Fresh Pasta
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Italian by tradition, local by choice. Cuoco Fresh Pasta offers you seasonally-inspired ravioli, extruded fresh pasta, and pasta sauces.
Cuoco is an Italian term of endearment for “the cook,” the one who shares pleasure through food. That's the name our founder, Mark Shreve, was given when he trained alongside chefs and pasta producers in the central Italian region of Umbria. Shreve has returned to Denver to develop pasta that is based on Italian tradition, but features local products and flavors. Cuoco Pasta allows you to be the c
03/25/2015
welcoming spring with a special order: garganelli verde made with fresh parsley.
01/25/2015
Back in Denver after a great visit to my undergrad alma mater, Wabash College, where I joined my former professor Rick Warner and his World History students for a pasta workshop and discussion on the history of Italian food culture.
A discussion of national identity vs regionalism never tasted as good as with our ragu and handmade pappardelle!
12/21/2014
Working with a new kind of dough tonight for a holiday party. Biscuits with prosciutto and one of our favorite local products, RedCamper jalapeño pepper jelly. Happy holidays, all!
11/10/2014
We're back in the test kitchen with an idea to transform Thanksgiving leftovers into tortelloni (save the dark meat!). Recipe to follow later this month!
10/24/2014
There's more! We found energy to create one more pasta for this final weekend. Inspired by the flavors of the Emilia Romagna region, we have limited quantities of Chestnut Tortellini filled with caramelized onions, aged balsamic, and radicchio.
Served with our sage walnut cream sauce or truffle + herb butter, you will be transported to the region known as Italy's gastro-hub.
10/23/2014
We've saved the best for last. For the final week of summer markets, we're sharing a new item: Braised Beef + Celery Root Ravioli.
Tuscans refer to this traditional dish as antico peposo. The beef is braised for 6 hours in Montepulciano d'Abbruzzo red wine, lots of black peppercorn, and bay leaves. We modernize it with a smooth celery root puree and fold it into ravioli.
Served with our Truffle + Fall Herb Butter, this dish is worth a trip to the markets.
10/14/2014
Pasta alla Norcina is ubiquitous in central Italy - showcasing the rich food products of the Umbria region. We've updated and lightened the traditional dish with a recipe for Pappardelle with Sage Walnut Sauce, Shiitake, and Pork Meatballs.
Recipe @ cuocopasta.com: http://www.cuocopasta.com/ #!pappardelle-alla-norcina/cka4
10/10/2014
Our newest ravioli is a mashup of our two favorite comfort foods: the Italian tortellini en brodo and the French onion soup. We serve our Potato, Roasted Leek, + Gruyere ravioli with a rich broth from Haiku Foods for one comforting dish.
Only 3 weekends left at the markets - hope to see you this Saturday!
10/03/2014
The Broncos are back this weekend and so is Cuoco Fresh Pasta with your game day eats. Grab a growler of your favorite local brew and this new item before kickoff: Braised Pork Ravioli with Roasted Green Chile Sauce.
The full lineup:
Spinach + Ricotta Ravioli with 6-Hour Ragu Bolognese or Local San Marzano Sauce (also available gluten-free)
Butternut Squash Ravioli with Sage Walnut Cream Sauce
Beet + Goat Cheese Ravioli with Pistachio/Orange/Basil Butter
Fresh pasta: pappardelle, fettuccine, maccheroni, spaghetti
09/26/2014
This one's a mouthful: Golden Beet + Goat Cheese Ravioli with Pistachio/Orange/Basil compound butter. Available this weekend.
09/20/2014
Here's incentive to get to the market early this morning: we made a small batch of Pappardelle Verde to pair with our 6-Hour Ragu Bolognese. Limited supply so see you at 8!
09/18/2014
Cacio e Pepe - a Roman classic and one of our favorite pasta dishes to prepare with fresh spaghetti.
Find the pasta at this weekend's markets and the recipe online:
http://www.cuocopasta.com/ #!cacio-e-pepe/crsj
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Denver, CO
80223