DO NOT THAW / COOK FROM FROZEN
Dough : Organic Eggs, 00 Flour, EVOO & Salt
Filling : Italian sausages made with Quebec Pork, Garlic, Spices, Ricotta, Pecorino Romano, fennel seeds & Sea Salt
Consume within 3 weeks
Add the frozen pasta to a large pot of generously salted boiling water & lower the heat to medium. The pasta is handmade and delicate, gently cook for 5min (Al Dente) and add to warm sauce / butter along with a little pasta water. Toss to coat and finish cooking 1min.
Dairy & eggs