We are on a temporary hiatus
Open Hand appreciates all of our loyal patrons and promises to be back one day, but currently due to supply chain issues and other mitigating factors, we have decided to stop accepting orders for delivery.
We still invite you to enjoy our blog and come see us in person at a local farmers market or at 220 Girard St. Suite B, Gaithersburg, MD 20877.
Our Executive Chef, John Wood
John’s passion for humble, authentic food developed from a childhood spent moving around in Africa and Central America. As the son of diplomats, he moved a lot as a child, immersing himself in the rich cultural and culinary traditions of different nations. In his teens, John got a job as a dishwasher in a small French restaurant in DC. It was there that he fell in love with the kitchen and decided he wanted to be wanted to be a chef. John has spent the last 20 years working with the areas best chefs and restauranteurs like Bob Kinkead and Ashok Bajaj. Strict adherence to proper technique and sourcing quality ingredients are the foundation of his cooking.
Our Farmers Market Schedule
Contact us to find out what we will have available at the markets from week to week or if you are interested in picking up something specific at one of the markets. We are happy to prepare an order ahead of time for pick up! Our gluten-free pastas sell out quickly each weekend so we encourage you to contact us to order ahead to ensure we won't be sold out when you arrive at one of our farmer's market locations.
Saturday Markets
Half Street Central Farm Market
9am-1:30pm
Del Ray Farmers Market
203 East Oxford Avenue Alexandria, VA 22301
8 am - 12 pm
EatLoco Farmer's Market at One Loudon
Located at One Loudon in VA.
9am-1pm
Old Town Alexandria Farmer's Market
301 King St., Market Square, in front of Alexandria's Historic City Hall
7am-12pm
Sunday Markets
FreshFarm Mosaic
2910 District Ave Fairfax, VA 22031
9 am - 2 pm
Bethesda CFM
9am-1:30pm
Nova CFM
8:30am-1pm
Cooking Instructions & Tutorials
Storing Our Pasta
Fresh pasta should be stored in the refrigerator or freezer. Filled pastas should really be stored in the freezer as the humidity from being stored in an air tight container will cause the pieces to stick together when stored in the fridge. Fresh pasta stored in the fridge will last a week and up to 3 months in the freezer.Dried pasta just needs a cool, dry, and dark place - a shelf or cupboard in your kitchen. Be sure to close the bag again after opening as it will lose its texture if just left open to the elements.
Preparing Specific Items
Spaghetti with Veal Meatballs - Cook the pasta for 3-4 minutes in 3qt of boiling water with 1.5 tbs of salt. While the pasta is cooking, gently heat the meatballs and sauce on medium-low. When the pasta is done - add it, along with 2 tbs of the cooking water, to meatballs. Bring to a boil and let cook while stirring gently for a minute or two. Divide between two plates and enjoy!Asparagus with Brown Butter, Almonds, and Cara Cara Oranges - Gently warm up in a small pan with 2tbs water for about 3-5 minutes or simply heat in the microwave.
25oz Ribeye - Preheat your oven to 400. Heat a caste iron pan on medium high heat. Season the steak with salt and black pepper. When the pan is hot, add a little oil, and gently place the steak down in the pan. Let it cook until it gets nice and colored on one side - probably about 2 minutes. Flip it over and place it in the oven. After about 6 minutes, turn the steak over onto one of its sides. Every 6 minutes, flip to another side until all 4 sides are nice and colored. Let the steak rest for about 10 minutes before serving. Slice, divide between two plates and top with the Maitre'D Hotel Butter.
Salmon / Screi Cod - preheat your oven to 400. Gently scrape off the herbs and lemons. The salmon does not need to be seasoned but the screi cod does need a little salt. Heat a non stick frying pan on medium and place a small amount of oil in the pan. Gently add the fish. Let it cook without touching for about 3 minutes, until it gets nice and colored. Flip it and place in the oven for about 3-6 minutes depending on how you like your fish cooked.
Pasta Instructions - Follow instructions on the package for cook times. As a general rule, to sauce your pasta - always add 1-2 tbs of the pasta cooking water along with the cooked pasta to your preferred sauce or vegetable accompaniment. Cook everything together on medium high heat for a minute or two while stirring gently.
Brown Butter Sage Sauce Kit - Heat the butter in a small pan until it turns golden brown. Add the sage and remove from the heat. Let sit for about 20 seconds. Use a spoon to gently pour on top of your pasta, including the whole peices of sage.
Focaccia - reheat in a toaster oven or in a regular oven at 400 F. Heat until warm on the inside, about 6-8 minutes.
NY Strip - Preheat your oven to 400. Heat a caste iron pan on medium high heat. Season the steak with salt. When the pan is hot, add some oil, and gently place the steak down in the pan. Let it cook until it gets nice and colored on one side - probably about 2 minutes. Flip it over and place it in the oven. After about 4 minutes, turn the steak over again. Cook for another 3 minutes or so, until it is done how you like, and remove the pan from the oven. Let the steak rest for about 5 minutes before serving.
Saucing Pasta
Pasta is meant to be cooked WITH the sauce (or condimento, in Italian). While the pasta is cooking, heat up the sauce in another pan. When the pasta is ready how you like, add it to the sauce along with a tablespoon or two of the pasta water. Cook everything together while shaking (or gently stirring) for a minute or two - so its nice and creamy.Pasta with Pesto Cooking Tutorial
https://www.youtube.com/watch?v=P6xhjWMoZ5kPasta with Ragu Cooking Tutorial
https://www.youtube.com/watch?v=dBkF5qRy7IsMaking and Using a Brown Butter Sage Sauce
https://www.youtube.com/watch?v=A4iU1TTjKroPhone: (240) 330-7004
Email: allora@openhandpasta.com
Physical Location: 220 Girard St. Suite B Gaithersburg, MD 20877
Copyright © 2022 Open Hand Pasta & Provisions