Photography By Vince Lupo
In willing to settle at The Inn at Easton, we are always striving to be creative with pasta, altering its shape, texture, and ingredients. As easy as it is to make pasta, it’s also easy to buy—even fresh. But there’s no real substitute to rolling up your sleeves and spending a few moments to make it yourself, to control its flavor and quality. We like to use organic eggs from local Wades Point Farm, organic King Arthur’s flour, extra virgin olive oil, and kosher salt. Using organic eggs will have the biggest impact on your pasta not only in its flavor but in color as well. The recipes included are all dishes we have served successfully at one time or another. I am particularly fond of the crab lasagna for its luxurious richness and the gnocchi for its sensuality. The couscous is great as a side dish or on its own for lunch. And the strozzapreti, with fresh morel mushrooms, is like tasting spring. Enjoy!
Strozzapreti Pasta with Fresh Morels and Vegetable Ragout
Rockfish with Lemon Thyme Couscous and Brown Butter Sauce
Pan Seared Duck Breast with Sage and Parmesan Gnocchi
Andrew Evans is the chef and owner of The Inn at Easton.
