HOW TO
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.
- Tease the fusilli apart in the event that they have clumped at all.
- Plunge into the boiling water for 90 seconds.
- 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.
- 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!
- 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
- 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.
- Tease the fusilli apart in the event that they have clumped at all.
- Plunge into the boiling water for 90 seconds.
- 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.
- 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!
- 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)
