Fresh egg fettuccine price per 250g
Made by us daily in the shop our fresh pasta is made using only italian 000 flour and italian grand duro semolina flour and fresh free range eggs where specified. Meaning like little ribbons this pasta in popular in the Tuscan regions, we always pair it wiith a classic cabonara or wild mushroom sauce.
Cooking and storage
Bring a pan of generously salted water to the boil.
Once boiling, reduce to a medium simmer. Add Pappardelle and cook for around 2 ½ - 3 minutes until ‘al dente’.
Add to pan of cooked sauce and mix together. Add a small amount of pasta water if necessary. Combine and season with salt and pepper to taste.Plate up and finish with freshly grated Parmigianno Reggiano.
Store in fridge. Consume within 3 days.
Fresh pasta can be frozen for up to 3 months. Cook directly from frozen. Do not defrost. When cooking from frozen add an extra minute or so to normal cooking time.
Flour, Semolina, fresh eggs
Gluten / Wheat