he following flat pasta cuts are available:
|
Width
|
Name
|
|
2mm (flat) |
Angel Hair–our finest cut |
|
2mm x 2mm thick |
Spaghettini (aka Tagliolini) |
|
4mm (flat) |
Linguini |
|
8mm (flat) |
Fettuccine (aka Tagliatelle) |
|
15mm (flat) |
Pappardelle |
|
25cm x 35cm (sheet) |
Lasagne |
| Flavours |
|
| Egg
pasta |
|
|
Wholemeal |
|
| Coriander
Leaf |
|
| Parsley
& Shallot |
|
| Cracked
Black Pepper |
|
| Leek
with herbs |
|
| Cantonese Noodles/Ramen |
|
| Rocket |
|
| Chilli |
|
| Saffron |
|
| Red
Capiscum |
|
| Basil |
|
| Squid
Ink |
|
| Soba/Buckwheat |
|
| Udon |
|
| Hokkien |
|
Cooking
Instructions
Drop
fresh pasta into a large pot of boiling, salted water.
Return to the boil:
- Cook 1/2 minute for angel hair
-
Cook 2 minutes for spaghetti, linguini and fettuccine.
- Cook 3
minutes for pappardelle.
Fresh pasta is best served dripping with a little of its own cooking
water rather than thoroughly drained.
|
