Dell'Ugo 8 crab & crayfish fresh pasta ravioli
£4.99 (£21.24 per kg)
Cooks in 4 minutes. Free range eggs. All Dell' Ugo fresh pasta is made from authentic Italian 00 flour, Italian durum wheat semolina and British free-range eggs. We always use the highest quality local and British ingredients and wherever possible we support British farmers, family businesses and local suppliers ensuring the security, provenance and reduced carbon footprint of doing so. Buon Appetito. Did you Know? An Italian is responsible for Chinatown! Luigi's first show was located in the heart of Soho in London. As pasta is very similar to noodles, he was asked to sipply a Chinese restaurant nearby. These noodles became increasingly popular and Chinese restaurants began locating nearby to ensure easy supply. This area is now what we know as Chinatown. After Italy, the country which consumes the most pasta per person is Venezuela. Pasta Lovers. Should I add olive oil to the water to stop the pasta sticking together? No! Olive oil is generally added by people to stop the pasta sticking together. However the reason that pasta sticks together is that the water hasn't been brought fully to boiling before you add the pasta. So make sure the water is brought to a full rolling boil before adding the pasta and turning it down to simmer. Adding Olive oil is also a bad idea because it coats the pasta, leaving it unable to be coated with final sauces, oils or seasonings you really want the pasta to carry to your mouth! Dell' Ugo Facts... Steve Walpole is our fabulous development chef who helps us develop our delicious pastas. Steve has been chef de partie at the house of commons and supported Jamie Oliver in running the fifteen foundation training outreach programme at Westminster. Steve helped us pioneer and launch our free from pastas - Chickpea Fusilli and maize and rice penne which are helping families who need to avoid gluten all over the country enjoy pasta together again. My family has been making fresh pasta since 1929, when my grandfather Luigi arrived in London from Italy and founded the first fresh pasta company in the UK. In the 1960's my father Leo took over the business and in the mid 90's I followed suit. Paul Ugo Grandson of Founder and current Chairman. This Dell' Ugo pasta is a member of our Tipo Atigianale Range made by our best pasta chefs to original time-honoured recipes, specially selected and refined by the Ugo family. Find out more about us and our pasta passion at www.dellugo.co.uk for delicious recipes. We'd love to hear from you at www.facebook.com/dellugopasta where we run weekly competitions to win more delicious packets of pasta, and follow us on twitter @dell_ugo
Crayfish (Crustaceans) (19%) (Preservatives Citric Acid, Sodium Benzoate, Potassium Sorbate), Durum Wheat Semolina, 00 Wheat Flour, Crab (Crustaceans) (13%) (Emulsifiers Di-Sodium Di Phosphate), Prawns (Crustaceans), Pasteurised Free Range Egg (8%), Salted Butter (Milk), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil, Parsley, Coriander, Lemon Juice, Garlic Puree, Spirit Vinegar, Salt, Chilli, Lobster (Crustaceans), Glucose Syrup, Maltodextrin, Tomato Puree, Yeast Extract, Vegetable Oil, Anchovy (Fish), Fish Protein Extract (Fish), Sugar, Flavouring, Antioxidant Calcium Disodium, Paprika Extract
Preparation & Storage
- Hob From Chilled: It's pretty simple really - and very quick! Place the pasta into a large pan of salted boiling water (no need to pull them apart, they will separate naturally during cooking). Reduce the heat and boil gently for 4 minutes before draining
This is a fresh (chilled) pasta so keep in your fridge and enjoy by the date on the front of pack or within 48 hours of opening. You can home-freeze, but its best to do so on the day you buy and then use within 3 months. It's absolutely fine (and quick) to cook from frozen - just allow a further 1 minute cooking time - but please don't re-freeze. We've packaged your pasta in a protective atmosphere to keep it fresher, longer.
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