Free range egg pasta with a mozzarella and tomato filling
Filling (63%) (Mozzarella Sauce (44%) ^Water, Mozzarella (Cows' Milk) (20%), Cornflour, Salt], Buffalo Milk Mozzarella (20%), Tomato Sauce (15%) (Rehydrated Tomato ^Water, Sundried Tomato (30%)], Sunflower Oil, Lemon Juice, Garlic, Oregano, Salt), Sunflower Oil, Breadcrumbs ^Wheat Flour, Yeast, Salt], Lactose (Cows' Milk), Parmigiano Reggiano PDO Cheese (Cows' Milk), Grated Cheese (Cows' Milk), Salt), Fresh Egg Pasta (37%) (Wheat Flour, Pasteurised Free Range Egg (22%), Durum Wheat Semolina, Basil Paste (4.2%) ^Basil, Sunflower Oil, Salt, Acidity Regulator: Sodium Bicarbonate]; Spinach)
Allergy Advice: For allergens including Cereals containing Gluten see ingredients in bold
|Typical values||(as cooked per on-pack instructions) Per 100g|
Remove all packaging. Place the pasta in a large pan of salted boiling water. Reduce the heat and simmer gently for 3 1/2 minutes. Remove the pasta carefully from the water using a slotted spoon to drain off excess water and serve immediately.125g of uncooked pasta weighs approximately 154g when cooked.
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