HOW TO

Reginette with purple sprouting broccoli, anchovy, chilli and garlic

A brilliant mix of vibrant flavours backed up by a punch of chilli.

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 reginette 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 broccoli 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 reginette 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. It will be ready moments later when the wetness has gone and you have a wonderful olive oily mix of pasta and components of the sauce.
  8. Carefully transfer to a warm bowl.

ALLERGENS

 

Standard: Gluten, egg, fish
Gluten-free pasta: egg, fish

Reginette with purple sprouting broccoli, anchovy, chilli and garlic

A brilliant mix of vibrant flavours backed up by a punch of chilli.

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 reginette 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 broccoli 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 reginette 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. It will be ready moments later when the wetness has gone and you have a wonderful olive oily mix of pasta and components of the sauce.
  8. Carefully transfer to a warm bowl.

ALLERGENS

 

Standard: Gluten, egg, fish
Gluten-free pasta: egg, fish

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

 

For the latest news on both our new restaurant and our pasta delivery service just sign up to our emails below.

You have Successfully Subscribed!

0
    0
    Your Basket
    Your basket is emptyReturn to Shop
    Continue Shopping
      Apply Voucher