HOW TO

Agnolotti of pumpkin and chestnut with brown butter, capers and sage

An all time classic combo of autumnal flavours.

“Gorgeously autumnal, a beautiful combination of rich flavours.”

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 agnolotti apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile warm the supplied pasta water and brown butter sauce 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 agnolotti 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 and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan

ALLERGENS

 

Gluten, Egg, Lactose

Agnolotti of pumpkin and chestnut with brown butter, capers and sage

An all time classic combo of autumnal flavours.

“Gorgeously autumnal, a beautiful combination of rich flavours.”

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 agnolotti apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile warm the supplied pasta water and brown butter sauce 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 agnolotti 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 and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan

ALLERGENS

 

Gluten, Egg, Lactose

WE'RE TAKING A BREAK WHILE WE OPEN OUR BRAND NEW RESTAURANT

 

We are excited to say that we have opened our new Notto Pasta Bar restaurant in Piccadilly. It's a very big undertaking and while we're busy getting it up and runnig we're taking a break from our delivery service. All vouchers that were current at the start of the delivery pause have had their expiry dates extended by six months.  

SEE OUR NEW RESTAURANT

 

For the latest news on both our new restaurant and our pasta delivery service just sign up to our emails below.

You have Successfully Subscribed!

0
    0
    Your Basket
    Your basket is emptyReturn to Shop
    Continue Shopping
      Apply Voucher