Pasta Ingredients
Italian organic durum wheat semolina.
ORGANIC:
Being 100% organic simply allows us to work with raw materials that haven’t been treated with pesticides, herbicides or chemical fertilisers and that have grown in soil that has been respected through rotation farming methods.
Such practices enrich, instead of ‘use’, the soil.
ANALYSES:
When you purchase my pasta you can be sure that you’re NOT buying:
- pesticides (herbicides, insecticides, fungicides) used on cereals both in farming and in storage;- chemical plant growth regulators (Chlormequat, Mepiquat) used in farming to - improve plant growth;
- phosphine (antiparasite insecticide)
- glyphosate (antiparasite herbicide)
- mycotoxins (aflatoxins, DON)
- levels of microbiological contamination
STONE MILLING:
Our supplier only uses natural quarry millstones made in La Fertè sous Jouarre - a small village in France that ceased its production of these masterpieces at the beginning of the twentieth century. These extraordinary stones are famous the world over for their hardness and durability, and therefore for the fact that during milling no stone residue is left in the flour and the grain is not heated.
In addition, they as a family personally hammer the stones by hand - a process by which grooves are created and the surface of the stones is sharpened to allow a well-milled flour with the required technical characteristics for baking.
Allergens
Gluten, traces of soy, traces of mustard
Delivery
We deliver to over 86% of homes in London
EC1A, EC1M, EC1N, EC1P, EC1R, EC1V, EC1Y, EC2A, EC2M, EC2N, EC2P, EC2R, EC2V, EC2Y, EC3A, EC3M, EC3N, EC3P, EC3R, EC3V, EC4A, EC4M, EC4N, EC4R, EC4V, EC4Y, WC1A, WC1B, WC1E, WC1H, WC1N, WC1R, WC1V, WC1X, WC2A, WC2B, WC2E, WC2H, WC2N, WC2R, E1, E2, E3, E5, E6, E8, E9, E14, E15, E16, E20, N1, N4, N5, N6, N7, N8, N15, N16, N17, N18, N19, N22, NW1, NW3, NW5, NW6, NW8, NW10, SE1, SE3, SE4, SE5, SE6, SE8, SE10, SE11, SE13, SE14, SE15, SE16, SE17, SE19, SE20, SE21, SE22, SE23, SE24, SE26, SE27, SW1, SW2, SW3, SW4, SW5, SW6, SW7, SW8, SW9, SW10, SW11, SW12, SW13, SW14, SW15, SW16, SW17, SW18, SW19, W1, W2, W3, W4, W6, W8, W9, W10, W11, W12, W14
From Artisan Hands to Your Table: Fresh, Sustainable, Delivered.
STEP 1
Every afternoon, Riccardina personally handmakes the fresh pasta you ordered in the morning and carefully packages it for optimal home delivery, ensuring it is shipped the following day.
STEP 2
Our pasta is delivered to you by Quiver 100% Emissionless.
Being emissionless means that Quiver only use human or electricity powered vehicles. These range in size and include bicycles, e-bikes, e-cargo bikes, e-mopeds, e-cars and e-vans.
Packaging
We use The Green Man Compostable Packaging for all our deliveries.
This packaging is among the top 7 most innovative and popular sustainable packaging products of 2021, ensuring it is 100% compostable.
Storage
Store below 5°c. in a rigid and hermetic container and consume within 2 days.
If you can't consume within 2 days then freeze on day of your purchase in a rigid and hermetic container and consume within 1 month
When it's time to cook your frozen fresh pasta, bring salted boiling water to a boil and drop the pasta directly into the pot. Once it returns to a boil, follow the cooking times indicated on the packaging
Cooking instructions
-
Boil salted water: Fill a large pot with water (at least 1.5 liters per 150g pasta) and bring it to a boil with salt.
- Cook the pasta: Gently add fresh pasta, stir to prevent sticking, and cook for 2-4 minutes (depending on thickness) until al dente.
- Drain and reserve, watching for foam: Drain the pasta, reserving some cooking water for your sauce if needed.
- Adjust heat as needed: If water boils over excessively, reduce heat slightly. Be careful of any foam that may rise and boil over during boiling.