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.
Semolina, eggs, olive oil, salt
CONTAINS:
Gluten, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER 125G SERVE | |
| ENERGY | 1080kj | 1350kg |
| PROTEIN | 9.1g | 11.3g |
| FAT TOTAL | 2.2g | 2.7g |
| - SATURATED | 0.6g | 0.7g |
| CARBS | 73.2g | 91.5g |
| - SUGARS | 0.1g | 0.1g |
| SODIUM | 349mg | 436mg |
Small:
250g of pappardelle, serves 2 people
Large:
500g of pasta pappardelle, serves 4 people
Duck ragu or ragu alla Bolognese. Or serve in place of mash with the beef cheeks. But really, pasta this good needs nothing more than a slosh of olive oil, a scattering of Parmesan and freshly ground black pepper.
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.
