1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
2. Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
3. Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
4. Strain the pasta through a colander and toss gently through the sauce.
5. Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
6. Sprinkle with pangrattato, torn oregano leaves and grated or shaved cheese.
7. Buon appetito!

Pasta - ‘00’ flour, ricotta (30%) (cheese whey (cow’s milk), cow’s milk, salt), free-range egg, parmesan, Broccoli (5%), cream, olive oil, salt, pepper, nutmeg

Six-eyed Chilli - Canola oil, shallots, garlic, chilli flakes, gluten-free soy sauce, sugar, Korean chilli flakes, fennel, dried shiitake, black peppercorns, Sichuan peppercorns, cinnamon, star anise and bay leaf

As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.