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HOW TO

“If I had to list a handful of dishes that represented my career best this would possibly be right at the top”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. 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 strozzapreti apart in the event that they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile, warm the supplied pasta stock and truffle 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 strozzapreti 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 two at the boil the sauce should thicken, with the pasta and sauce becoming one wonderful mix of lush truffle deliciousness.
  8. Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.

ALLERGENS

 

Gluten, eggs, lactose

“If I had to list a handful of dishes that represented my career best this would possibly be right at the top”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. 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 strozzapreti apart in the event that they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile, warm the supplied pasta stock and truffle 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 strozzapreti 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 two at the boil the sauce should thicken, with the pasta and sauce becoming one wonderful mix of lush truffle deliciousness.
  8. Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.

ALLERGENS

 

Gluten, eggs, lactose

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