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On the Menu: Tagliarini with Chanterelle, Corn and Peppers

In our house, fresh pasta is a weakness for both of us. There really isn’t anything like it, right? Over the weekend we decided to try something new for our date night. We headed over to Salumeria in Potrero Hill to pick up a fun little new treat – their Weekend Pasta Project kit. The kit includes all the ingredients for dinner for two – fresh pasta that comes straight over from flour + water’s dough room, pasta sauce ingredients, veggies or protein and the recipe.

We were excited to try this project so we brought it back home and start cooking right away. The result – a mouth watering pasta dish that had my mouth dancing. Luckily, you can make this dish right in your very own home. Enjoy friends!

Kit Ingredients


8 oz fresh tagliarini

1 cup of mushroom stock

1 1/2 cups of chanterelle mushrooms

1 ear of corn

1 pepper

1 small white onion

a few sprigs of nepitella




1. Boil salted water for pasta in large pot.

2. use paring knife to gently scrape away any dirt from chanterelle, wipe with a moist paper towel, then cut into quarters.

3. Heat 1 oz olive oil in a 12″ saute pan over medium heat. Add mushrooms and diced onion, season with a little salt. Saute until mushrooms reabsorb liquid.

4. Add diced peppers and corn kernels (shaved off the cob with a sharp knife) and season with a bit more salt.

5. Drop pasta in boiling water until desired doneness, 1 – 2 minutes.

6. Add pasta to saute pan with stock and 1 -2T of butter and cook until sauce coats the back of a spoon.

7. Season to taste with salt and pepper; add chopped nepitella.

8. Divide into two bowls and top with grated parmigiano.

Photos by Caitlin Flemming


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