Offer - Natoora Fresh Egg Pappardelle 250g
3 days guaranteed *
£1.20 per 100g
These fantastic fresh ribbons of pappardelle are traditionally paired with rich, meaty sauces such as ragu or sausage and mushrooms.
Vittorio Maschio and his team create the pasta at our premises, using the finest ingredients. Two types of flour are used to give the perfect elasticity, bite and structure and Italian eggs for that perfect yellow colour. As a small producer, we use bronze dies to extrude the pasta, a set of specially designed discs with different shaped openings. As the pasta is passed through by hand, the bronze dies give it a rougher, powdery surface that holds sauce better. We are proud to supply this incredible fresh pasta to some London's finest restaurants.
"This is as close as you can get to having a genuine skilled Mamma in the kitchen" (Rose Prince, The Telegraph)"
Fresh pasta which has not been pasteurised cannot be cooked in the same way as dried pasta. Cooking times are greatly reduced and one of its virtues, its ability to absorb sauces far better than dried pasta, can lead to pasta sticking together if not cooked properly.
Remove the nests of pasta from the pack, unravel the pasta, and ensure the strands are all loose and not stuck together before cooking. When the salted water reaches a boil, drop the pappardelle in the pot, gently stir and leave to cook for 1 ½ to 2 ½ minutes maximum. Rather than strain the pasta, lift from from the water and immediately put into the pan with the sauce with a little of the cooking water, cook for a further 1 minute gently folding the pasta in the sauce. If you do strain the pasta do not leave it to sit as this will cause it to stick together
Country of Origin
Country of Packing
Unit 8 Discovery Business Park,
St. James's Road,
Allergy Advice: For allergens see highlighted ingredients
Italian "00" Wheat Flour, Durum Wheat, Pasteurised Eggs (15%), Water
|Typical Values||per 100g|
|of which saturates||0.65|
This recipe is as easy as it sounds, and yet so delicious: wild mushrooms are at the best in autumn and need little help to turn a simple plate of (good) pasta into something truly special.
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