Eight creative ways to use Slyly Simple spicy tomato sauce

Our spicy tomato sauce with olives is a smashing hit, and nobody seems to be getting enough of it. We all know that we only need to toss it with some fresh Slyly Simple pasta to make ourselves a fabulous home cooked meal. Having said that, Slyly Simple is all about getting creative, so here are eight other ways you could use your jar of Slyly Simple spicy tomato sauce!

Pizza

Whether you prefer making the dough from scratch or use ready pizza bases - the spicy sauce makes an excellent base sauce for pizza. A layer of sauce and a generous sprinkling of cheese is all you need to make an excellent pizaa - and this could only get better as you add more toppings to it!

Lasagna

A lasagna is certainly an elaborate meal - but once you have a sauce to hold it all together, the rest is pretty easy. Layer the lasagna sheets with Slyly Simple spicy tomato sauce, cheese, vegetables (and meat) and all you need to do is bake it!

Sandwiches

Whether it is for a quick meal on the go, or as part of a picnic lunch - sandwiches are a hot favourite. The sauce keeps the bread from getting dry - and you could always jazz it up further with lettuce leaves, a slice of cheese or some shredded chicken.

Scrambled eggs

Add some zing to your Sunday breakfast. Add a dollop of Slyly Simple sauce into the pan as your scramble the eggs and your breakfast is suddenly an exotic weekend highlight!

Dip

Whether its chips, crackers or salad sticks - Slyly Simple spicy tomato sauce can make them all a lot more interesting!

Tomato rice

A great solution for a quick dinner - warm up some sauce, add the rice and enough water to cook - you may need to season with some extra salt - and you'll have an exotic herbed tomato rice for dinner. Serve alongside yoghurt, and your meal is complete.

Bruschetta

Toasted bread topped off with spicy sauce and all your other favourite toppings - olives, capers, sundried tomatoes, cheese - the list is endless.

Potato skins

Add a spoonful of spicy tomato sauce to your potato skins before you bake them, and get a wonderful flavour to complement the potatoes and cheese.

Pasta for your party? Make it live!

It takes more than a great recipe to serve pasta to a large group of people. Pasta that has been mixed with the sauce and left to rest becomes soggy or rubbery, depending on how much it has been cooked. Delicate sauces dry up easily, and all together it can be a rather unpleasant experience. Besides, with each person digging around the serving dish with a serving spoon can result in wasting a lot of food, since the pasta gets mashed together and looks rather unpalatable after a few serves.

One option is to bake it in a large tray, so you can cut neat portions while serving - but that may not necessarily be the way on prefers to eat pasta.

Another option is to make a delicious pasta salad - but then again, thats the trick. Its got to be delicious, or it wont be popular!

I think that there are two ways to serve a delicious plate of pasta. One is to toss the hot pasta with warm sauce and serve immediately into portions, and the other is to serve the hot pasta onto the plate, and ladle some sauce onto it. I would personally choose my technique depending on the pasta shape. Method one works with short, robust shapes like penne, fusilli, macaroni and the likes - while the second method works well with long or delicate shapes like fettuccine, spaghetti, ravioli. Keep some parmesan to sprinkle on top and you can have a picture perfect plate for every guest.

Obviously this means that pasta needs to be cooked just before it is served - and when the crowd gets bigger, that can get pretty complicated.

An ideal option is to set up a live counter. It could then be an interactive activity, where either you serve each person yourself and have a nice conversation with them while their plate gets ready, or if you are well staffed, have someone man the counter while each person specifies their preferences. With a couple of options for pasta sauce, and a few add-ons that people could jazz up their dish with, you could actually create an activity as part of your meal. However, to make this function smoothly, without making your guests have to wait indefinitely for their food, this does take a little planning and practice. Its also wise to choose pasta and sauces that cook quickly - Slyly Simple fresh pasta and pasta sauces would do the job for you!

So the next time you have a party - there is no reason why pasta couldn't be on your menu! Additionally, you could always call us in to help you man the pasta counter, and that way you dont need to worry about it at all!

A Slyly Simple Pizza

Slyly Simple sauces have been a big hit among our Gourmet Club members, and we have been digging around to find out how they have been using our sauces creatively. One big hit is to make a Slyly Simple pizza, and this is how it is done!

Ingredients:

Whole wheat pizza base (you get this at gourmet grocery stores - and if you feel like making the base yourself, try out one of the numerous recipes you can find on the Internet)
Grated mixed cheese - the perfect blend would be mozzarella, cheddar and parmesan. One could also add some feta or blue cheese to make this truly amazing!
Slyly Simple spicy sauce with olives OR Slyly Simple basil walnut pesto for the pesto lovers
Any other toppings you love - olives, capers, sundried tomatoes, shredded chicken, shredded basil... this is the fun part!

And how to do it:

Pre heat the oven to about 160 degrees Celcius
While the oven heats, spread your preferred Slyly Simple sauce over the pizza base. Too much sauce makes a soggy pizza, so a nice thin layer is all you need here.
Add all your favourite toppings
Drizzle generously with cheese

Pop your assembled pizza onto a baking sheet or greased oven tray, and bake for about 15-20 minutes or until the cheese is melted.
Cut the pizza into wegdes using a pizza cutter and serve!

Whole Wheat Macaroni in Creamy Tomato Sauce

Here's a quick fix recipe for an excellent creamy tomato sauce to go with your Slyly Simple whole wheat pasta. This is a hot favourite among kids - and is just as easy to make as any other instant meal.

Ingredients:
Slyly Simple spicy tomato sauce with olives - 150ml
Slyly Simple large macaroni - 1 box
Fresh cream - 50g
Grated cheese to garnish (parmesan tastes best, but use anything in the kitchen)

Procedure:
Cook the Slyly Simple large macaroni as per instructions on the box.
While the pasta cooks, mix together the sauce and cream to get a smooth consistency. Heat the mixture on a pan, or in the microwave (use a microwave friendly bowl and heat for about 1-1.5 minutes).
Once the pasta is cooked, toss it in with the sauce and make sure the pasta is coated well.
Serve into plates and top off with grated cheese.

You can be sure that this instant meal is going to be an instant hit with the kids, and considering that it is made from natural, fresh ingredients, your conscience will not have anything to worry about either!

The Monsoon Pasta Party!

Let your taste buds lead the way to Pagdandi this 5th and 6th July for the Monsoon Pasta Party conducted by Slyly Simple Gourmet Kitchen.
Slyly Simple specialises in artisan, hand crafted, fresh pasta and pasta sauces using only the finest of ingredients and whole wheat flour. Created by Surabhi Ganguly, Slyly Simple is a Bangalore based venture, making a short special appearance in Pune only this monsoon.
Join this party to EAT, for a variety of pasta dishes are available from salads to bakes. We will surprise you throughout the day with Slyly Simple signature dishes like spinach ricotta ravioli baked in a tomato parmesan sauce.Better still would be to join this party to TREAT - be the gourmet guru of the hour and go down on our wall of fame with your own signature pasta dish! Either way, enjoy this monsoon at Pagdandi on Baner-Pashan link road where wholesome food, books, activities, conversation and great company await you!

Event details:
The Monsoon Pasta Party
Pagdandi Books, Chai, Cafe
Shop No.6, Regent Plaza, Baner Pashan Link Road, Baner, Pune ? 411045
5th July 6:00 PM to 10:00 PM
6th July 11:30 AM to 10:00 PM
Brought to you by Pagdandi and Slyly Simple Gourmet Kitchen
Contact - +91-99166-75959 for details.

Slyly Simple Gourmet Club

A day off can mean several things - a day to catch up on chores, a day to laze and soak in the extra time, a day to spend in idyllic bliss in front of the television with no reason to move or think, read a book, a movie marathon, long chat sessions on the phone or have friends and family over. All the wonderful things you always want to do when you're at home, but we normally end up dreaming about that perfect meal without having to cook it ourselves - which either means we spend a little too much money and time heading out to our favourite restaurant, or we give in to the easiest ready-to-eat meal from the supermarket and just sigh and make do...

Yes, Slyly Simple is a great solution - but one does need to remember to order it and stock it in the refrigerator, without which one couldn't simply enjoy the meal, right? Well, this is what made us create the Slyly Simple Gourmet Club - to make it equally Slyly Simple to stock the products, as it is to cook and serve them!

With three membership categories; Lime, Cream and Olive you can choose your preferred Slyly Simple combination which will be delivered to your doorstep every two weeks. No shopping lists, no extra coordination - your predefined Slyly Simple package will arrive just in time to suit your next gourmet meal craving. Not only that, you could always vary the specific combination of products, so that no two meals need be the same!

Besides the comfort and luxury of eating at home, you will find that you save more than half the cost of eating a comparable meal in a restaurant - spread this over three months, and you are looking at considerable savings (not to forget quality, taste and health benefits)!

So go on, sign up now and reclaim your Sunday, the Slyly Simple way!

Three... Two... One... Launch!

"You're going to have a BIG launch - Jayamahal palace as the backdrop, full stage covered with sponsor logos, a mike, two high resolution screens to project your presentation, hundreds sitting in front of you, listening to what you have to say, including successful entrepreneurs, restaurateurs and chefs, a live flea market, and a hot happening live concert after"... if somebody told me this a month ago, I'd probably have written them out of my life, for ridiculing my earnest attempt at starting a business.

Jaymahal palace - what location

And yet, here I am - after four days of celebrating at the Construkt Festival, and everything I wrote above actually came true!!

Construkt Festival is the second edition of the "Start Up Festival" in Bangalore, renamed and rebranded, but with the same intent of being amazing. By bringing together people from every background, different age groups, different skills and interests, the festival celebrates the building of creative communities. Its about fun and easy interaction, open discussions and a lively atmosphere.

Its official!

I've had a fabulous time personally - met great people, heard some very encouraging reactions from people when I told them what Slyly Simple was all about, made the first public presentation for my brand, came out of the shadows and introduced myself and my mascot to the crowd, partied with people I have only just met, heard some inspirational brand stories and started to have the real belief that I am about to make a great story of my own!

A special appearance

All it took for me to be a part of this, was a spur-of-the-moment decision to fill in a little form and apply for the Construkt launchpad. And just as I started wondering whether to wait for a response any longer - it came... The biggest take away is to never pass on a possibility, you never know how big it could have been!

Spinach spaghetti with zucchini - vegan recipe

Its recipe time! While we have been experimenting and playing with a bunch of new flavours, we haven't been very regular about posting them online and making it available to you all. So here's a Slyly Simple recipe that is bound to please with ease... all it takes is fifteen minutes, and you have a vegan main course for your special dinner!

You could also just as easily put this together into a microwave friendly bowl - and heat 'n' eat when you take your lunch break...

Ingredients (serves 2)

Slyly Simple vegan spinach spaghetti - 1 box (150g)

Slyly Simple vegan basil walnut pesto - 3 tablespoons

Slyly Simple tomato basil sauce - 4 tablespoons

1 medium sized zucchini, diced

 

Method:

Fill a saucepan with water and a pinch of sauce, and bring to a rolling boil. You can dice the zucchini while it boils.

 

Once the water is boiling, reduce the heat and slowly immerse the spaghetti. Let it simmer for about 4-5 minutes - stir gently now and then to make sure it all cooks.

 

While the spaghetti cooks, put the pesto into another sauce pan and heat on a low flame. As soon as the pesto is warm, add the zucchini to the pot, and stir well so that the zucchini is coated with pesto. Stir occasionally while cooking until the zucchini is just tender (about 2 minutes).

At this point, add the tomato basil sauce and mix well. Let the sauce heat up; your spaghetti should be ready around now.

 

Drain the spaghetti using a colander (do not rinse under cold water) and try to make sure most of the water is drained out. Now add the spaghetti to the sauce (which will be uniformly warm by now). Gently toss so that the spaghetti is coated with sauce (do not stir furiously, or the spaghetti will break).

 

Put the flame off, cover the pot for a couple of minutes so all the flavours come together. Et voila! Your Slyly Simple vegan delight is ready to serve!

 

Serving suggestion:

Serve alongside a fresh salad, or a slice of garlic bread for a simple and healthy meal!

Our favourite kinds of markets

Bangalore is abuzz with farmers markets, there seems to be one in different parts of the city almost every weekend. We have participated in a few, and attended others, and have noticed them to be quite different from each other. Some are hosted in high end locations, with expensive restaurants, branded foods and a high society ambience. Others have a flea market feel to it, with stalls selling jewellery, clothing and artwork. Our favourite kind has been the small, local setup, with a focus on food and fresh, locally available produce, represented by the farmer or the business owners themselves, and targeting the neighbourhood in which it is conducted.

A Slyly Simple stall

One of the biggest highlights of a routine life in Europe, is the weekly market - in some places these are conducted throughout the year, come rain, snow or sunshine. The market is setup in an open public area - maybe near the town hall, or in a scenic central square. The market area is car-free - and one must either park a little distance away and walk down, or else bring along a cycle or a little trolley to carry your shopping back home. The stalls are set up by individual farmers themselves - they either have a collapsible tent below which they have tables stacked with fresh fruits and vegetables, others have a couple of tables under a canopy, some bring pushcarts, while others have vans which open up to form a portable store. The vans are normally used by farmers who need to keep their produce chilled - whether it is fresh milk, hand crafted cheese, fresh pasta or cuts of meat. 

Christmas markets

Each season dictates a different set of produce, and seasonal specialities are highlighted - be it wild mushrooms or piping hot orange juice in the winters (sounds strange - but try it when its freezing outside!).

Seasonal pumpkins

Wild mushrooms

The atmosphere is lively and jovial, with sellers yelling out best prices for their wares, florists and nurseries displaying the prettiest plants up front, and prices quickly varying according to the demand. Some stalls are very popular and have people lined up in front of them, the best stuff is sold out early and late comers go away disappointed. Everyone brings their own bag, and the place is left clean without any garbage or litter lying around. People are encouraged to reuse, milk and yoghurt bottles can be returned when one comes to make the next purchase. The market normally begins early in the morning and wraps up by lunch time on Saturdays, leaving everyone (including the vendors) the chance to enjoy the rest of the day and weekend at home. It is the ideal place to go to for fresh groceries, which is usually used up for family dinners and social gatherings over the weekend.

With atmosphere like this, why wouldn't you visit every week?

The weekly market is a prettier form of the markets we have by the sides of our streets on Sunday mornings, except that it is more visitor friendly, and also includes hand made products with locally procured ingredients. The markets give one the possibility of going home with something delicious, something exotic, something they wouldn't otherwise find in a regular supermarket. The markets encourage local artisans, home cooks and the idea of making a delicious, exotic meal from scratch. Its all about a simple, hearty life - the kind that we recognise from 15 years ago, before malls, supermarkets, take-aways and home deliveries became routine living.

 

Its heartening to see that farmers markets are picking up here, specially in Bangalore - with the right kind of events, this is bound to grow into wonderful neighourhood experiences. Here's to every organiser of farmers markets - and while we jump on to the bandwagon, lets try and keep it simple!

Gnocchi I can never forget

Living in Europe is an incredible experience, and specific memories resurface to haunt you every now and then - timing yourself to the second so you don't miss the train in Germany, controlling the urge to stop at every shop window and drool at Belgian chocolate, sitting on the footpath with a complementary glass of wine as you wait for a table in the restaurant, diving into giant blocks of delicious home-made cake that only a German can make... specific situations that one couldn't forget and you'd wish to relive those instants over and over again...

One such memory that never leaves me is this beautiful lunch of gnocchi I had in Bologna. It had been a hectic morning, mostly spent shopping and looking around the city, and we were heading back to my host's home for lunch, when we passed by this delightful little shop whose counter was stacked with all sorts of delicious looking pasta. It seemed to be a popular place, judging by the crowd, even though it was traditionally past lunch-time (not that the Italians are that time concious anyway). We picked up some gnocchi, which was scooped up and weighed into a paper bag - and hurried home so we could eat soon.

Bologna

As I tried to help in the kitchen, my hostess went about fixing a "quick and easy" meal, apologising the whole time that this is going to be really simple food. She put a pot of water to boil, and as she did that she sliced some tomatoes, threw them onto a plate, shredded some fresh mozarella onto them, grabbed some basil from her potted plant, drizzled some olive oil, salt and pepper and left the plate to "rest". That took about a minute, and her caprese salad was ready! Next she chopped a few more tomatoes, a couple of other vegetables, crushed garlic and threw this all into a pot to cook, with some seasoning. The timing seemed perfect - just as the pot got hot enough, the water was boiling too. She tossed in the gnocchi, let them cook a couple of minutes, strained them out and tossed them in with the rest of the hot vegetables. Another two minutes and lunch was ready - all we had to do was serve ourselves and top it off with some freshly grated parmesan cheese. It all seemed frightfully easy - so much so that she felt the need to apologise for the simplicity of this meal... and yet, that flavour lingers, even so many years later. I'm not sure what it was really, that makes me want to go back and do this again - was it the experience of living a slice of Italian life, the simplicity with which a delicious meal was prepared, or just that it was THAT GOOD.

Who knew back then that I'd remember that meal for years to come - I wish I had taken a picture back then... this one is ripped off from the Internet:

Image courtesy: http://thesensitiveepicure.blogspot.in/2011/04/gluten-free-gnocchi-with-tomato-sauce.html

With Slyly Simple I hope to share this memory with you - perhaps we cannot recreate the beautiful city of Bologna here in Bangalore, neither can we add the charm of being hosted by a wonderful family. What we can do, however, is create some hand made, fresh pasta for you, so you can experience the joy of a simple Italian meal in the comfort of your own home.

Simple living in Tuscany

The first few steps

A moment of inspiration is all it takes for a new business to be born. In our case, the first spark came alive on a Wednesday evening, after a long and hard day at work, when exhaustion from traffic and chaos makes one sit down and wish to spend their life doing something rather different. This is only the beginning of our journey, and it remains to be seen how long we last. However, from dreaming of working on our own terms, it is a pretty big step already to begin to venture out, and face the hard world of making ends meet!

 

We wont pretend that we are in a position to advice, or tell somebody how to get about starting their own venture - we are barely trying to figure it out ourselves, with every mistake and goof up that comes our way. In addition to making this blog a gourmet food paradise, we would also like to chronicle our journey here, something that we may enjoy looking back at one day...

 

The idea of Slyly Simple was much simpler than the effort it has been to get it going... it involved several trials of recipes, techniques, proportions and ingredient sources. Needless to say, the first few weeks were spent eating a LOT of pasta; fortunately there were enough ever-willing friends willing to stop by for a meal! 

A mountain of fettuccine

It wasn't enough to have great flavour for one meal, the challenge was to be able to repeat it. One ingredient that didn't measure up was enough to destroy the entire batch. It was all about being really careful, identifying good sources, and getting a system in place which would make it possible to make each product efficiently, with as much multi-tasking possible. It took several sleepless nights and unusable batches of food before we could be slightly confident of having a formula. Even today, we need to be really careful every time, and the slightest mistake could lead to a lot of wastage. Experimenting and getting the food right was a lot of fun - after all, Slyly Simple came about only because of a love for food!

Fresh produce

What was all new for us, was to find ways to reach out to food lovers. This is probably where we spend most of our time - whether it comes to an online campaign, or participating in an event, every decision needs to be thought about, so we know whether it is the right platform for us. Our first few months have seen us participate in a variety of events, from farmers markets to birthday parties. Sometimes we've had too much food, while other times we are sold out! There have been production errors where we have lost large batches of food, and times where we completely misjudged the necessary quantity. All nighters, ordering ingredients, chaos in the kitchen - we've become all too used to these, but fortunately we have been getting slightly better each time.

 

What we have learned, is to take maximum help from family and friends. There are some that stand by you through all of it and others whom you've only just met who are excited for you and help in every way they can. It is all about setting the right tone, meeting the right people, and looking at every avenue possible to reach out further. It is heartening and encouraging every time you get support - however, one must also remember that help isn't always available, and people you thought you could count on seem to have disappeared after those numerous free meals up in the beginning. We've been happy thinking about all the good deeds coming our way, and are grateful to have a chance to know how much support we can garner!

 

All in all, starting off with a venture has a lot to teach - emotionally, professionally and personally. So far we have been loving the journey, and we hope to be living this experience for a long long time to come!

A Slyly Simple Party for Children

Our first event this year was a very special one - the first birthday of a dear friend's daughter. This was a very well planned party, and it was most important that the pasta matched up to the rest of the food and to the organisation of the whole party! The picture below is only of the appetizers, so as you can well imagine, this was a tough act to follow!

Picture courtesy: Kumar Kanetkar

Everything was homemade - from the appetizers to the birthday cake, and the spread was divine. The food was carefully planned so that it would appeal to children and the grown-ups too... this meant from taste to presentation, everything had to be thought through in detail.

Picture courtesy: Kumar Kanetkar

We are happy that it turned out really well, and we received a great response from the children and their parents alike! If you are looking for a child-friendly and adult-friendly healthy menu - here are some ideas on how to go about it:

Fettuccine in pesto:

Slyly Simple fettuccine is made with whole wheat flour, free range eggs and lots of care! Cook the pasta and toss it together with a little pesto, just until every ribbon of fettuccine is lightly coated with the sauce. Top this off with parmesan cheese and sundried tomatoes, and there you have it. Easy to fix, ready to serve, and delightful to eat!

For the meat lovers, top this off with thin slices of prosciutto - et voila! They'll be pleased!

Farfalle in creamy tomato sauce:

This is likely to be a big hit among the children. Keep some chilli flakes/tobasco handy, and the adults will love it too!

Mix some Slyly Simple Tomato Parmesan sauce with cream (ratio 1:1) in a bowl. Add some chopped black olives to the mix. Saute some finely chopped onions in olive oil, and add this to the sauce mixture too, for a tinge of sweetness. Boil some Slyly Simple whole wheat farfalle.

Fill a bowl with the pasta, pour onto it a generous helping of the sauce. Top it off with grated parmesan cheese and watch the children devour it!

Boneless grilled chicken chunks can be added to the sauce if desired.

Baked ravioli:

Baked ravioli is an old favourite - and it always works! A detailed recipe has been posted before, check out This Post!

Gift your children good health and good food their next birthday - serve them health, slyly and simply!

Happy New Year

Happy New Year, Slyly Simple style!

Fill this year with fresh, whole wheat, homemade pasta - and be sure to have a fulfilling year ahead! :-)

What people have to say - December 2013

Its been over a month since we have launched, and we have our first bit of customer feedback. We thought it is a good idea to put all this feedback to words, and provide an answer wherever applicable.

A lot of feedback has been very positive; the texture and flavour of our pasta has been a big hit, as well as the branding, website, look and feel. The visual appeal of the product matches its intention, and for this we are very proud and happy. The flavours of our sauces have also received a lot of appreciation, and everybody agrees that the sauce quantity is generous, more than enough for the meal.

Slyly Simple baked ravioli

A few people have had a suspicious expression on hearing that the pasta is whole wheat, some are convinced that it would be too healthy to be tasty. Some have compared it to whole wheat pasta available in the supermarket, and have declared that they don't like whole wheat.

However, we are very happy to say, that after trying our products, we don't have a single complaint that our pasta is more healthy than it is tasty! except for the slightly darker colour, it isn't at all apparent that the pasta is whole wheat when it comes to taste and texture. Perhaps Slyly Simple will set the trend for wholesome food that looks and tastes good as well!

We are grateful and motivated by the positive feedback, and would like now elaborate on the criticism and points for improvement.

1. Why is it so expensive?

Most people who have ever tried their hand at fresh pasta do not have this question. People who compare the quality of the product with the best quality available in high end gourmet restaurants also do not have this question. But we have been faced with this question a couple of times, so here is the justification.
As far as ingredients are concerned, we use premium quality whole wheat, organic/free range eggs, organic soya flour and spices, imported cheese and olive oil, vegetables and herbs are either organic, or have minimum fertilizers/pesticides. We are a small scale unit, and can only buy our ingredients at retail rates. We do not skimp on the quantity or quality of any of our ingredients with the aim to cut costs. Good ingredients speak for good quality products, and our products speak for themselves.

Free range eggs are better for health

We use fresh produce

Our packaging is made from good quality materials so they can be reused for household purposed, or can be recycled.

Packaged ravioli

Slyly Simple aims to provide easy to use products, to make gourmet meals in your own kitchen without any of the preparation and planning that is actually needed. This means that we do the preparation and planning for you. We source the ingredients, evaluate the quality of the goods, work out recipes, check quality, procure packaging, work hard to make hand crafted pasta for your plate. The organisational effort and logistics aside, the process of creating our products is time consuming and physically demanding. Whole wheat dough specially requires more kneading, to attain the right consistency for pasta. Vegan pasta is even more difficult, since it takes a lot more kneading and a very delicate balance of moisture to flour so that the dough will bind properly. The dough needs to be kneaded in batches, and every flavour of pasta will mean another batch of dough. Once kneaded, the dough is rested for some time, after which the pasta rollers are used to bring the pasta into shape. While fettuccine is machine-cut, our ravioli and farfalle are individually hand crafted. Every piece is carefully examined to make sure the pasta holds its shape even while cooking. The shaped pasta is laid out to dry for some time, after which it is packaged. This means that the average physical effort needed to make one box of simple pasta is at least 1-2 hours. Ravioli is even more complex, since the filling must be made and cooled separately, and the packaging and storage is more complex.
Consider all this, and add to it operational costs, excess and wastage, and the price you come to is likely to be much higher than what we offer!

2. The quantity is too little

The portions in each box is sufficient for two people, when the pasta is part of a complete meal - which means that there are additional items like a soup/salad/dessert to go with it. If this is the only item in your meal, then this would be enough for two moderate eaters. Our portions are determined based on research of average meal sizes, and we rather leave you hungry for more, than have excess food on your plate!

Typical serving size for one person

3. The pasta did not absorb the flavour of the sauce/the flavour of the sauce was too strong

We received this feedback from one person, and we have been thinking about this in detail. Unfortunately, the two statements appear a little contradictory, since you would normally have stronger flavours because the pasta absorbed the sauce a little too well! People who are accustomed to using dry pasta may end up using a little too much sauce when working with fresh pasta.

Fettuccine with pesto and fresh vegetables

In any case, fresh pasta tends to absorb more sauce than dried pasta. We have also experienced this ourselves, which leaves us a little puzzled as to why we have this feedback.
The method of cooking could also result in this feedback, though. Some people tend to rinse the pasta in cold water after cooking - this means that the starch on the surface of the pasta is washed off, and the pasta cannot absorb any sauce after that... this method is only recommended while making cold pasta salads, where you want the pasta to cool down without overcooking.

4. The ravioli packaging needs improvement

We have had some glitches with the ravioli packaging, which we are working on. Since the ravioli filling is freshly cooked, it has moisture in it, which makes the pasta moist. This means that the ravioli needs to be frozen until it is ready to cook, which puts constraints on our packaging and distribution mechanism.
Having said this, we are working on the problem and are happy to announce that we have had a few batches of successfully packed ravioli. It is still too early to celebrate, but hopefully we will get there soon.
The few of you who have had bad luck with our ravioli will get a special offer with your next order!

5. The pesto bottles leak

To keep pesto fresh, it is necessary to cover the surface with a little bit of olive oil. This oil seems to seep through any kind of packaging we use, and we have tried improving the sealing, taping the lid down, even other containers.. the problem persists. To work around this, we have now added a second layer of packing to the pesto bottles to make it easy and cleaner to handle. We hope this works better now!

6. The cooking instructions are off the mark

The pasta should be immersed into the water only after the water has reached a boil. This is when the cooking time begins. Since ravioli is frozen, it may take a couple of minutes longer than the other pasta.

7. Is it possible to avoid the plastic packaging?

We tried very hard to have completely eco-friendly packaging. But we also needed packaging that is easy to store, easy to handle during transport, can be frozen for the ravioli and repels moisture. To have all these options and to still keep the price affordable, we were forced to select plastic. However, we only use high grade plastic materials which can be recycled or reused for household purposes. Our pasta boxes also provide suggestions on how the packaging could be reused.

8. Children don't like whole wheat/children want white sauce

While it is difficult to please children, we have experienced children relishing our pasta and coming back for seconds (and thirds). We have had stalls where we have served fresh cooked food - while a lot of children were initially disappointed that there wasn't any white sauce, they all were very satisfied with the flavour of the pasta after they tried it. We believe it is important to educate our children to eat wholesome meals, and Slyly Simple gives you that opportunity to serve your kids food that is fun and wholesome at the same time!

9. We want more shapes

We want more shapes too! We intend to expand our product list over time, starting with lasagna sheets, and moving on to short pasta shapes. We will get there, all you need to do is keep a close eye on what we make next!

10. Why is there a dog on the box? Is this dog food?

Errr... No this isn't intended to be dog food, but the dogs love it too! The dog on the box is the brand mascot and the reason while Slyly Simple came to be. Our food is honest, simple and sincere - with no agenda other than to leave you in a state of good health and good spirits, much in the same way our brand mascot does for us!

Our inspiration and mascot

On the whole, it has been a fantastic beginning. More than 90% of our patrons have had only good things to say, and we hope that the rest of you are convinced that we take your opinion seriously, and will do our best to continue to give you the best possible gourmet food.

Garlic Pepper Fettuccine with Creamy Pesto

Here is a recipe to combine Slyly Simple garlic pepper fettuccine with some basil walnut pesto and put together a rather exotic meal in minutes.

Follow the simple instructions step by step and let us know if it worked for you!

Cook the pasta:

Fill a saucepan with water and bring to boil. Add salt to the water (about 1 teaspoon per litre). Reduce the heat and bring the water to a gentle simmer.
Take a box of Slyly Simple Garlic Pepper Fettuccine (available on www.slylysimple.com/order/html) and gently add the contents to the simmering water.
Let the pasta cook for about 5-6 minutes until it is just about cooked al-dente (overcooked pasta is no fun, this is probably the most important step).

Prepare the sauce:

While the pasta cooks, take about 4 tablespoons of Slyly Simple Basil Walnut pesto in a bowl. Add about 100g of cream to it (you could use milk instead for a lighter version). Mix well to get a consistent sauce.

Sundried tomatoes go excellently with this sauce. If you have some, add a few sundried tomatoes to the mix. (If you love sundried tomatoes, keep a careful watch on Slyly Simple on Facebook. We hope to add these to our product list soon).

Finishing touches:

When the pasta is cooked, its time to get the dish together.
Put the sauce into a saucepan on low flame, and let it slowly warm up. Drain the pasta well, and add the pasta to the saucepan with the warm sauce.
Gently shake the saucapan (or toss with a wooden spoon) so that the pasta is well coated with the sauce while keeping the mixture on a low flame. Keep the pasta warm for about 1-2 minutes, then serve into plates.
Garnish with grated parmesan or chopped basil, and serve while hot.

Unfortunately we haven'y been able to take any pictures of the meal, it always disappears too quickly! Hopefully one of these days we can update this page with a picture.

Cooking pasta is easy!

Cooking pasta is easy, and there's little that can go wrong with it... here are some tips so that you enjoy every bite of your meal:

1. Fill a saucepan with water, and add a little salt to it (maybe 1tsp for every litre)

2. Bring the water to boil

3. Reduce the heat, so that the water is gently simmering

4. Gently introduce your Slyly Simple fresh pasta

5. Since all Slyly Simple pasta is made of whole wheat flour, let the pot simmer for around 5 minutes until the pasta is cooked, but is still firm to bite (cooked al dente).

6. Drain the pasta using a strainer, and toss it into a bowl with your favourite Slyly Simple sauce.

7. Toss well - garnish with cheese or basil or olives or sundried tomatoes or anything else that you prefer.

8. Eat hot!

Alternative:
Drain the pasta a little before it is full cooked, and introduce to a pan containing hot pasta sauce. Let the pasta cook fully in the sauce - this way it absorbs the flavours better.

Keep watching this space for oven and microwave suggestions!

Baked Ravioli

Making a batch of ravioli for a larger group of people can be time consuming - since the ravioli will need to be cooked in batches depending on the size of the saucepan. Besides, it is a challenge to keep the ravioli warm while you are cooking the rest of the batches, and you need to pester your guests to eat as soon as the ravioli is ready, lest it become cold and not quite as enjoyable. Ravioli also needs to be handled delicately, and you need to be really careful while tossing large quantities of it with a pasta sauce, so that none of them break apart. All together, serving ravioli to a larger group of people is a challenge, even when it is done the slyly simple way.

I've discovered the next best solution - bake it! You can cook all the ravioli in one go, leave it to cook in the oven as you can enjoy a conversation with your guests, and its much easier to keep it warm until its time to serve. You're far less likely to break the ravioli since they do not need to be handled as much - and even if a couple of pieces break, it still stays together without compromising on flavour or presentation. The texture of baked ravioli is not as soft as when they are boiled, so critics and connoiseurs may not approve - but I find this method to be very effective and tasty, particularly when you have a hungry lot hovering around the kitchen.

Here's how to go about it...

Step 1: Line a baking dish with a little bit of olive oil to make sure the pasta doesn't stick. Now spread out the ravioli in a single layer along the bottom of the dish.

Step 2: Cover the ravioli with your preferred pasta sauce - my favourite combination is with the cheesy tomato Slyly Simple sauce.

Step 3: Get creative - I used some asparagus in my dish. Perhaps you would like to try out some pieces of broccoli or mushrooms instead. You could even skip this step, it is going to taste great regardless.

Step 4: Add some cheese - I used grated cheddar here, but I imagine this would also be great with stronger flavours like goat cheese. You could skip this step too - although I'd say a bake looks incomplete without cheese :-)

If you like, you could repeat the steps above and make a second layer - my baking dish was wide enough so I stopped at one layer.

Step 5: Cover the dish with aluminium foil so that it bakes uniformly without burning the cheese. Pop into a pre-heated oven at about 100-120 degrees celcius, and bake for about 30-40 minutes. Baking time and temperature are rough estimates, its always safer to use a lower temperature and check on your dish after the first 20 minutes.

You could garnish the dish at the end with some fresh herbs or a dollop of butter if you like. Or if you can't wait anymore - just dig in!

Disclaimer: This dish is going to be a big hit, and you probably wont have enough. You may have some hungry faces at the dinner table even after this has been polished off.