HOW TO
“A dish with a really interesting and beautiful sauce”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Gently tease the pansotti apart in the event that they have clumped at all.
- Plunge into the boiling water for 3 minutes.
- Meanwhile, warm the supplied pasta water and walnut sauce in a pan, preferably with curved sides so you can toss/roll the pansotti easily. Swirl until well mixed and warmed through. Keep this warm while the pansotti cook.
- Drain the pansotti, add to the saucepan, turn the heat up and swirl around gently so they are rolling in the sauce. After a minute at the boil the sauce should become rich and coat the pansotti.
- Carefully transfer to a warm bowl and sprinkle with parmesan
ALLERGENS
Gluten, Egg, Lactose, Nuts
“A dish with a really interesting and beautiful sauce”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Gently tease the pansotti apart in the event that they have clumped at all.
- Plunge into the boiling water for 3 minutes.
- Meanwhile, warm the supplied pasta water and walnut sauce in a pan, preferably with curved sides so you can toss/roll the pansotti easily. Swirl until well mixed and warmed through. Keep this warm while the pansotti cook.
- Drain the pansotti, add to the saucepan, turn the heat up and swirl around gently so they are rolling in the sauce. After a minute at the boil the sauce should become rich and coat the pansotti.
- Carefully transfer to a warm bowl and sprinkle with parmesan
ALLERGENS
Gluten, Egg, Lactose, Nuts