HOW TO

Hand-cut pappardelle with a ragout of aged Hereford beef shin and red wine

Slow-cooked, deeply flavoured and wonderfully comforting.

“A deeply satisfying dish”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. 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 pappardelle apart in case it has stuck together at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Warm the supplied pasta water and shin 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 pappardelle 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 wonderfully glossy mix of pasta and shin sauce.
  8. Carefully transfer to a warm bowl and sprinkle with the parmesan and smoked focaccia crumbs.

ALLERGENS

 

Gluten, Egg, Celery, Sulphites, Lactose

Hand-cut pappardelle with a ragout of aged Hereford beef shin and red wine

Slow-cooked, deeply flavoured and wonderfully comforting.

“A deeply satisfying dish”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. 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 pappardelle apart in case it has stuck together at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Warm the supplied pasta water and shin 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 pappardelle 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 wonderfully glossy mix of pasta and shin sauce.
  8. Carefully transfer to a warm bowl and sprinkle with the parmesan and smoked focaccia crumbs.

ALLERGENS

 

Gluten, Egg, Celery, Sulphites, 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

 

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