Cooking instructions: bring a pot of salted water to the boil, taste the water for seasoning, it should be slightly salty. Cook the pasta in the salted water for 3 minutes until al dente. Before straining take a large coffee mug of pasta water and set aside, strain the pasta and mix with your preferred sauce, toss though some grated parmesan or pecorino and adjust the pasta sauce with a little of your reserved pasta water until preferred consistency is achieved
Our pastas are made fresh in house daily. We use award winning semolina from bellata gold in Northern NSW, Taluca park eggs from the southern highlands and the best pasta flour, caputo, direct from Italy.
Our meals are prepared in a kitchen that contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.
Please refrigerate and consume within use by date.