Organic Tubetti Rigati Whole Wheat Italian Pasta

We use this in our cafe's signature macaroni cheese, with three cheeses, leeks and a little wholegrain mustard. It's equally good with venison ragu in winter or in a fresh spring minestrone with bone broth, blitzed greens and wild garlic.

500g

For perfectly cooked “al dente” pasta, our head chef recommends: Boil 1 litre of water for every 100g of dry pasta. Add the pasta once the water is boiling, along with a generous pinch of salt. Stir once or twice during cooking to stop it sticking and cook for 10 - 12 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.

Store in cool, dry place away from light and direct heat.

16005510

See ingredient in bold above. Produced in an environment that handles egg and fish.