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.
Sauce ingredients
Found in the pasta: Gluten , traces of soy, traces of mustard.
Found in Salted Ricotta: Dairy.
All ingredients are from organic farming.
 Organic passata
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 Organic Extra Virgin Olive Oil
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 Organic basil
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 Organic onion
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 Organic salted ricotta
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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
Cooking instructions
1. Boil water with salt: Fill a large pot with water (at least 1.5 liters per 150g pasta) and add salt. Bring it to a strong boil over high heat.
2. Cook the pasta, watching for foam: Gently add the fresh pasta to the boiling water. Be careful not to overcrowd the pot. Stir immediately to prevent sticking. The water may stop boiling and foam up briefly. If this happens, reduce the heat slightly to maintain a gentle boil. Keep an eye on the pot to avoid boil overs.
3. Cook until al dente: Cook the pasta for 2-4 minutes, depending on the thickness and type. Fresh pasta cooks faster than dried. After 2 minutes, taste a piece to check for doneness. It should be al dente (cooked through but still slightly firm to the bite).
4. Heat the tomato sauce: While the water is coming to a boil, heat your prepared tomato sauce in a saucepan over medium heat. Stir occasionally to prevent sticking and ensure even heating.
5. Drain and toss with sauce: Drain the pasta, reserving some cooking water before discarding. Toss the pasta with the heated tomato sauce in a large pot or bowl. Add a splash of the reserved pasta water, a tablespoon at a time, until the sauce coats the pasta evenly.
6. Vegan topping option: For a vegan-friendly topping, garnish with chopped fresh basil, a drizzle of extra virgin olive oil, and a sprinkle of nutritional yeast for a cheesy flavor.
7. Non-vegan topping option: For a non-vegan topping, sprinkle with grated salted ricotta, fresh basil leaves, and a drizzle of extra virgin olive oil.
8. Serve and enjoy