HOW TO

This is a super simple yet super special dish that marries the silky texture of tagliatelle with the delicate flavour of chicken stock. Sometimes the simplest things in life really are the very best!

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  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 75°C to warm.
  4. Tease the tagliatelle apart in the event that it has clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Meanwhile warm the supplied chicken stock and tarragon 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.
  7. Drain the tagliatelle 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!
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Gluten, Celery, Lactose, Egg

This is a super simple yet super special dish that marries the silky texture of tagliatelle with the delicate flavour of chicken stock. Sometimes the simplest things in life really are the very best!

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  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 75°C to warm.
  4. Tease the tagliatelle apart in the event that it has clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Meanwhile warm the supplied chicken stock and tarragon 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.
  7. Drain the tagliatelle 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!
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Gluten, Celery, Lactose, Egg

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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