We've always wanted to offer fresh pasta on the menu - but it needed to be something special. After exhaustive testing (tough gig, we know, but someone had to do it) we came up with one clear winner. It has a beautiful golden colour from good eggs, that incomparable wheaty smell of good semolina, a perfect, silky texture and tiny grooves in the ribbons to allow any sauce to cling to it. Top stuff.
|PER 100G||PER 125G SERVE|
Allow your pasta to defrost at room temperature for at least 30 minutes.
Bring a large saucepan of water to the boil. Season the water well by adding 4g of table salt for every 1 litre of water. Turn the heat down slightly before adding the pasta, then bring it back to the boil for 3.5 to 4 minute. Drain and toss with pasta sauce.