Stock T.C

Spinosi Fettuccine

  • 4 servings
  • Cooking time: 1 min.
  • Made with durum wheat semolina and 100% fresh Italian eggs still broken by hand.
  • In a large pot, bring 5L of water to a boil. Add 10g of salt per 1L of water. Add in the pasta, stir gently and cook for 1 min. Cook pasta according to pack directions. Put the sauce into plate and then add pasta. Add more sauce, fluff with forks and then serve.
  • 250g

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