HOW TO

“There is no more more delicious, slippery, plate of loveliness out there than this dish… it is just super, super special”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. 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 pici pasta apart if they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile warm the supplied pasta water and black pepper butter in a pan, preferably with curved sides so you can toss/roll the pasta easily. Swirl until the butter has melted. Keep this warm while the pasta cooks.
  7. Drain the pasta thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pici are rolling in the buttery emulsion. After a minute at the boil the sauce should become a rich, velvety, peppery emulsion. Add the cheese mix, turn off the heat and continue to swirl and mix until the cheese has melted.
  8. Carefully transfer to a warm bowl and dive in.

ALLERGENS

 

Gluten, lactose.

“There is no more more delicious, slippery, plate of loveliness out there than this dish… it is just super, super special”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. 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 pici pasta apart if they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile warm the supplied pasta water and black pepper butter in a pan, preferably with curved sides so you can toss/roll the pasta easily. Swirl until the butter has melted. Keep this warm while the pasta cooks.
  7. Drain the pasta thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pici are rolling in the buttery emulsion. After a minute at the boil the sauce should become a rich, velvety, peppery emulsion. Add the cheese mix, turn off the heat and continue to swirl and mix until the cheese has melted.
  8. Carefully transfer to a warm bowl and dive in.

ALLERGENS

 

Gluten, 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. 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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