Tagliatelle Spinach

Tagliatelle Spinach

Tagliatelle Spinach

250g, 1kg fresh pasta

Durum wheat semolina flour, spinach puree, water, preservatives: potassium sorbate, ascorbic acid.

Bring large pot of salted water to the boil. Add pasta in to the pot, bring to boil and simmer gently for about 1min or until al dente. Stir occassionally. Drain pasta and toss with Pasta Factory sauce, olive oil or butter. Serve immediately. Can be cooked from frozen. Cooking times are guidelines only.

Wheat, (gluten)

3 weeks refrigerated (1 and 5°C ), 3 months frozen (below -12°C