There's nothing like the taste and texture of fresh, handmade pasta! This fettuccine style pasta is fresh made and rolled, then snap frozen. This version is made without flour, for those with sensitive stomachs and it tastes just like the real deal! You'll never know you're not eating a flour filled version.
All you need to do is drop it into boiling water (from frozen) and boil for a few minutes until it's as al dente as you like it. Order with any of our main dishes, or create your own quick, tasty sauce to add to the pasta.
Ingredients - gluten free flour blend (corn flour, tapioca flour, rice flour), xanthan gum, eggs, salt
Contains - eggs
Note: This pasta is made with gluten free flours, but is made in a kitchen where regular pasta is also made, so is not suitable for anyone with Coeliac's disease or severe allergies.
Important: Do not defrost the pasta!
To cook the pasta, bring a saucepan of water to the boil on the stovetop and drop the frozen pasta into the pot. After 30 seconds, gently move the pasta around to make sure it isn't sticking. Boil until it's as al dente or cooked as you like it (about 2-4 minutes), remove with a slotted spoon.
About your cook, Harriet, Cremorne
I have loved cooking since a very young age. My mum is a fantastic cook, who was always trying out new dishes and introducing new food to the family. My earliest memories of cooking are helping mum in the kitchen, stirring the mixing bowl and more! Weekends were often filled with baking and experimenting in the kitchen with my mum and sisters, poring over her giant recipe binder of newspaper clippings or flicking through cookbooks to choose something new and exciting to try. When I was a teenager I was diagnosed with food intolerances, which were not very well recognised at the time, which meant it was really hard to find good substitute foods. That set me off on my own path to experiment with new dishes from different cuisines - why try to make a replacement meal when you could try something entirely new from another culture! As I travelled Europe and Asia in my 20s, I loved trying new local foods then going home and working out how to recreate the recipes. I love sharing good food with friends and family and I believe it's the ultimate way to bring people together!