Fresh egg Tagiatelle
Made by us daily in the shop our fresh pasta is made using only italian 00 flour and italian grand duro semolina flour and fresh free range eggs where specified.
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