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 100GPER 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 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.