Pasta Kit Instructions

Hi guys, 

Please find our pasta kit instructions below. These work for all the pastas apart from the Cacio e Pepe which we have included below.

The fresh pasta can be kept in the fridge for up to five days. The sauces can be frozen for three months or kept in the fridge for up to five days.

  1. WATER. Fill a suitable sized saucepan full of water. Season the water with salt until you can taste the salt and bring to the boil.
  2. GET SAUCE UP TO HEAT. Add your sauce to a frying pan and gently heat. Add a few tablespoons of water to help loosen if needed.
  3. COOK THE PASTA. Making sure your water is at a rolling boil, add your pasta and cook for 2.5mins. Try not to add the flour that the pasta comes in to keep it from sticking together.
  4. CHECK YOUR SAUCE. By this time your sauce should be blipping away nicely and the water we’ve added will have started to reduce.
  5. PASTA IN. Add your pasta to your hot sauce. It's vital that we add pasta water at this stage. The starch in the pasta will suck up the sauce, but we want the in-between. We want a glossy sauce and we don't want our pasta to clump together.
  6. CHOPPED HERBS AND OLIVE OIL. We’re now at the finishing stage. Add your chopped herbs to the mix, a couple more tablespoons of pasta water and half the amount of olive oil provided
  7. THE MOST IMPORTANT BIT! We need to emulsify our oil, sauce and pasta water. Keep everything moving in the pan and keep the pan on a high heat. We need to agitate (by string or tossing) to help us develop a thick sauce. 
  8. STAY CALM. Remember you’re in control, if your pasta looks dry or starts to clump together add more water. 
  9. TASTE IT BEFORE PLATING IT. You’ve done the hard bit, don't fall at the last hurdle. 
  10. PLATE AND EAT. 

Cacio Instructions

  1. Firstly add your butter to frying pan. Melt the butter until it gently starts to foam. Add your crushed black pepper. Keep the heat gentle we don’t want to burn our pepper 
  2. Add your pasta to a heavily seasoned pan of water and boil for 2 mins. Its important that the water remains at a rolling boil while our pasta is in so each piece cooks evenly.
  3. When the aroma’s of the pepper have filled your kitchen, add a good ladle of the starchy pasta water. Shake your frying pan as you do this. We want the butter to start to thicken.
  4. Once your water is in you can crank up the heat and allow the liquid to boil. If you keep shaking the pan the butter will turn thick and glossy. If its reducing too fast don’t be scared to add more pasta water. We just need the butter to be a thick liquid to help melt our cheese later.
  5. Check the pasta after 2 minutes. We still want a little bite in the pasta, by the time we have melted the cheeses our pasta will be cooked to perfection.
  6. Add you pasta to your black pepper and butter broth, add another glug of water at this point.
  7. Now add your parmesan. Stir the cheese in fast, you’ll see that the pasta has sucked up all the butter and parmesan.
  8. Again add water, this sauce is all about getting the right consistency. Add the water before adding the pecorino, if you do this the other way round it won’t be smooth and silky.
  9. Now you have a little more liquid in your pan add your pecorino. Stir it in quickly.
  10. This is the most important point. Again the pasta will suck up the second cheese. Add a touch more pasta water. You want it to be a thick glossy sauce but it should be wet enough to toss in the pan.
  11. Don’t worry if it looks to loose by the time you’ve served it and its on the plate the sauce will have clung on to the pasta.
  12. Poor a glass of red wine and enjoy.