HOW TO
“Delicate, but huge in flavour”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
- Tease the bucatini apart in the event that they have clumped at all.
- Plunge into the boiling water for 3 minutes.
- Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep warm while the pasta cooks.
- Drain the bucatini 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 at the boil the sauce should enrich with the pasta and sauce becoming one wonderful mix of goodness.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Standard: Gluten, Egg, Lactose, Nuts
Vegan: Gluten, Nuts
“Delicate, but huge in flavour”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
- Tease the bucatini apart in the event that they have clumped at all.
- Plunge into the boiling water for 3 minutes.
- Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep warm while the pasta cooks.
- Drain the bucatini 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 at the boil the sauce should enrich with the pasta and sauce becoming one wonderful mix of goodness.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Standard: Gluten, Egg, Lactose, Nuts
Vegan: Gluten, Nuts
