A light springy fresh pasta with local free range eggs, flour from Caudwells Mill and made by our local Italian Mama, Anne Marie. Tagliatelle, long and ribbon like, lends itself to many different sauces.
Anne Marie has also made her famous roast tomato and balsamic sauce - perfect to stir through the tagliatelle, add some fresh basil and grated Parmesan and you’ve got yourself a 5* fresh pasta dish.
We can also highly recommend Sami’s Pearl Oyster mushrooms with fresh soft herbs such as basil, parsley or tarragon, a grated clove of garlic, a dash of creme fraiche, salt and pepper et voila!
Or keep it simple with your own pesto. Walnuts, extra virgin olive oil, basil and wild garlic, Parmesan and whizz up for your very own fresh pesto. Many other bits work well too.
This 150g portion of pasta is frozen as soon as it's made, to ensure it's as fresh as can be. To cook either simply just add to the pan with your chosen sauce or add to salted boiling water for about 5 minutes.