Fresh egg pasta


Reginette Pasta

A rippled pappardelle, traditionally used in Naples with cheese, chickpea or mushroom sauces. In Sicily it’s used for Timballo, a dome shaped oven bake. Nowadays, it used and works well with hearty ragùs.

400g – Serves 2

Fresh pasta cooks in just a few minutes. Allow 1 litre of water per 100g of pasta and bring to a boil. Add 1 generous tablespoon of coarse sea salt per litre to the boiling water, then add the pasta and stir gently and occasionally.

Our fresh pasta will keep for 2/3 days in the fridge and up to 1 month in the freezer.

If you are cooking frozen pasta, place it directly from the freezer into boiling water and allow 1/2 extra minutes depending on the size and shape.

Add a spoonful of cooking water per serving to the sauce, it will help “loosen” and make your meal creamy, this is because you’ll be adding the lost starch back to the pasta.

If you would like to find out more on how to cook and serve different varieties of pasta, ask any of our friendly team members and they will happily share the tricks commonly used in every Italian home.

Buon appetito!

Wheat, Gluten, Egg
Would you prefer a chestnut flour Reginette? Please leave a note in the message box at checkout