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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the fusilli apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Meanwhile warm the supplied chicken stock and black pepper butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the fusilli thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta in wonderful buttery emulsion. Wait for this to happen – this is where the magic lies!
  8. Carefully transfer to a warm bowl and sprinkle with parmesan and finish with a few twists of black pepper.

ALLERGENS

 

Standard: Gluten, Egg, Celery, Lactose

Gluten-free: Egg, Celery, Lactose (gluten-free flour is used in this version)

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the fusilli apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Meanwhile warm the supplied chicken stock and black pepper butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the fusilli thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta in wonderful buttery emulsion. Wait for this to happen – this is where the magic lies!
  8. Carefully transfer to a warm bowl and sprinkle with parmesan and finish with a few twists of black pepper.

ALLERGENS

 

Standard: Gluten, Egg, Celery, Lactose

Gluten-free: Egg, Celery, Lactose (gluten-free flour is used in this version)

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