I've bought more pasta dishes from Cavanna Pasta than I can count on my fingers and toes. There are…read moreabout a dozen different types of pasta and 1/2 a dozen sauces, lots of great vegetarian and meaty options! I love how they are at different farmers markets as I can go after work at the Penn Quarter market or catch them over the weekend near me around Falls Church, Mosaic District, and Reston. Come early because they sell out quick!
I highly recommend the prepackaged Eggplant Parm, Pesto and Artichoke Cannelloni, and Marinara Spinach and Cheese Cannelloni, Spinach Tagliatelle, Cheese Pansiotti.
The only dishes I don't recommend are the Gnocchi (difficult to cook), Thin Tagliatelle (thicker is better and easier to cook), and Pesto Sauce (too thick).
My favorite dishes are the prepackaged baked Eggplant Parm, Pesto and Artichoke Cannelloni, and Marinara Spinach and Cheese Cannelloni. I love tossing them into the oven and within 30 minutes, viola! A delicious pipping hot Italian dish bursting with flavor. I really like how they are fail safe - you don't have to worry about overcooking pasta or buying sauce, cheese,or additional ingredients. Everything is included and those dishes are the best bang for your buck!
When I'm not feeling lazy, I love cooking the fresh homemade pasta particularly the Spinach Tagliatelle and Cheese Pansiotti. The pasta is really soft and tender, it cooks al dente in a couple of minutes. It's really easy to over cook the pasta as I've done this a few times particularly for the thinner pastas. The Spinach Tagliatelle is unique pasta and thicker than fettuccine. As the spinach tagliatelli is hard to find and a top seller, I'm lucky if I get a chance to buy it before its sells out (keeping fingers crossed!) Of all the fresh pastas, the Tagliatelle has the largest serving and goes well with pesto.
I really like the Cheese Pansiotti, a large ravioli stuffed with cheese and subtle garlic flavor that melts in your mouth and goes with ragu or marinara sauce. I wasn't a big of a fan of the thin tagliatelli, which is like spaghetti/bucatini, or the mini ravioli. I prefer the larger pastas.
If you haven't cooked Gnocchi before, I don't recommend purchasing it. You need to cook it in under 30 seconds, I waited an extra 30 seconds and it turned into mush! To add insult to injury, I blended in the pesto sauce, which turned into mashed potato! I ended up throwing out the meal, $35 literally down the drain.
Although the Pesto sauce is tasty, it comes frozen and very thick and difficult to blend in with the pasta. I recommend using it as a spread for sandwiches rather than for the pasta. I used the pesto for the thin tagliatelle, it was really hard to blend in and made the pasta congeal and clump together. The pesto sauce isn't worth $18.
If you are going to eat the pasta within a week, I recommend just refrigerating them as they keep well. I don't recommend freezing the pasta as it tends to stick together. The pasta also keeps well after you cook or bake it. The pasta were good after a week.
I gone to several farmers markets just to get Cavanna Pasta, they are that tasty and delicious! Their homemade pasta take me back to Italy.