Not one you’d expect to find in the pasta world, but nevertheless one to remember – beetroot's sweet, earthy flavour pairs off very well with smooth, nutty egg pasta. Try it with a side salad of rocket to add a peppery tang.
Cook for 2-3 mins in boiling water. This product is made to order.
Pasta (60%): durum wheat flour, flour00, pasteurised egg, water, salt; filling (40%): beetroot 50%, ricotta cheese (milk), italian grated cheese (milk, salt, rennet), breadcrumbs (wheat), nutmeg, salt
For allergens please see ingredients in bold
If you are not satisfied with your order, or in the event that any of your products are damaged or faulty please call us immediately on 08452725916.
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