Preparation instructions

Preparation instructions on how to assemble.

 

 

INGREDIENTS

  • Fresh Pasta
  • Sugo (sauce) 

 

PREPARATION

 

1.Heating up the Sugo

 

Bolognese or Pomodoro:

Place on a medium heat a large enough pot to accommodate both the pasta and the sauce combined. Start by​ only adding the sauce​ and allowing a slow-simmer to avoid any over bubbling.

Cover the pot.

 

Pesto: 

No heating required here. Keep the sauce a side until the very end.

 

  1. Boiling water

To cook fresh pasta noodles you will need a large pot of boiling salted water. Use about 2 liters of water and 2 tablespoons of salt for 250gr of pasta.

 

  1. Cooking the fresh pasta

Fresh pasta takes considerably less time to cook than dried, usually 2 to 4 minutes, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite.

Pasta is best when cooked al dente (tender but firm to the bite).

As soon as it is done, drain in a colander.

 

  1. Combining the sauce and the pasta

Bolognese or Pomodoro:

 

As it mentions above, combine the sauce and the pasta in the large sauce pot and mix thoroughly or until all the noodles are fully coated.

​Tip: for a more rich flavour and 1 tablespoon of butter while mixing.

Set the pot to the side and reserve from platting.

 

Pesto:

 Combine the sauce and the pasta in the large pot you used to boil the pasta and add 1 of 2 containers of pecorino and chopped parsley. Mix thoroughly or until all the noodles are fully coated.

Set the pot to the side and reserve from platting.


PLATING SUGO

Divide the portions onto two or more plates with a serving spoon and garnish with fresh basil and grated pecorino.

 

Tip: Garnish each plate with a drizzle of extra virgin olive oil for contrast, freshly ground pepper for kick, and if you’re feeling cheesy and got some parmesan cheese in the fridge go nuts!

 















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