HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil and add the bay leaf.
  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 75ºC to warm.
  4. Tease the paccheri apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Warm the supplied pasta water and pesto 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 paccheri 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 liquid 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.

ALLERGENS

 

Gluten, eggs, pine nuts, lactose. Note that gluten-free flour is used in our gluten-free version.

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil and add the bay leaf.
  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 75ºC to warm.
  4. Tease the paccheri apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Warm the supplied pasta water and pesto 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 paccheri 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 liquid 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.

ALLERGENS

 

Gluten, eggs, pine nuts, lactose. Note that gluten-free flour is used in our gluten-free version.

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. We'll be back taking orders in the new year, but in the meantime why not visit us at our brand new restaurant?

 

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.

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