DO NOT THAW / COOK FROM FROZEN
Dough : Organic Eggs, 00 Flour, EVOO & Salt
Filling : Cremini, Shiitake & Black Truffle, Ricotta, Shallots, Garlic, Parmigiano Reggiano, Parsley, EVOO, Butter & Fleur de sel
Consume within 3 weeks
Add the frozen pasta to a pot of generously salted boiling water & lower the heat to medium. The filling is delicate, could split if you go hard at it. Gently cook for 5min (Al Dente) and add to warm sauce / butter along with a little pasta water. Toss to coat while finish cooking 1min.