FOOD

Pasta
Jamie Oliver Products    Pasta

DRIED PASTA

description:
All of Jamie's dried pastas are made in a specially selected family-run business near Verona, Italy from the best quality durum wheat semolina. The range is perfect for serving with Jamie's pasta sauces.
range:
  • Spaghetti (500g)
  • Fusilli (500g)
  • Penne (500g)
  • Free Range Egg Lasagne (250g and 500g)
cooking instructions:
Spaghetti
Allow 100g of dried pasta per person. Cook your pasta for about 8 minutes in plenty of salted, boiling water in a large pan until cooked through, but still with a bit of bite and drain.
Fusilli
Allow 100g of dried pasta per person. Cook your pasta for about 11 minutes in plenty of salted, boiling water in a large pan until cooked through, but with a bit of bite and drain.
Penne
Allow 100g of dried pasta per person. Cook your pasta for about 10 minutes in plenty of salted, boiling water in a large pan until cooked through, but with a bit of bite and drain.
Lasagne
Pop these dried sheets straight into your baking dish and layer up with a meaty tomato sauce, white sauce and cheese for a beautiful lasagne.
hints and tips:
1
Spaghetti
This spaghetti is great with a traditional Bolognese, or smashed up and added to minestrone soup.
2
Fusilli
Fusilli is fantastic with some good meaty tomato sauce and a handful of Parmesan cheese.
3
Penne
This penne is lovely with a simple tomato sauce and vegetables, or in a pasta bake.
4
Lasagne
These lasagne sheets are great in a traditional creamy lasagne.
Stockist

UK (Asda, Nisa, Sainsbury’s, Spar, Tesco), Germany, Holland, Hungary, UAE, Spain, Scandinavia, New Zealand, Canada, Brazil, Iceland, Switzerland, Austria and Greece.

FRESH PASTA

description:
Jamie's range of fresh filled pasta will show you how good it can be! Each individual piece of pasta is filled and folded by hand into a unique range of shapes, by a small family run business in Italy. All the pasta is made using free range eggs, OO quality flour and the magic Italian touch! The gnocchi is made only using real potatoes – for the ultimate authentic taste.
range:
  • Tomato and mozzarella caramella – with lots of oozy Mozzarella and sweet, ripe Italian tomatoes
  • Potato gnocchi – made the traditional way with mashed potato, flour, free-range eggs, a little seasoning and nothing else
cooking instructions:
Potato gnocchi
Bring a large pan of salt water to the boil and cook your gnocchi for 4 minutes, or until they float. Once cooked, the gnocchi are very delicate, so carefully drain them in a colander, reserving a little of the cooking water. Toss the gnocchi with hot pasta sauce, a few knobs of butter or a good drizzle of extra virgin olive oil, loosening with a splash of cooking water if the sauce is a bit thick. Serve with plenty of fresh grated Parmesan cheese and a twist of black pepper.
hints and tips:
1
Always cook gnocchi in plenty of boiling water with a pinch of salt so it will be perfectly seasoned when you're ready to serve.
2
Always cook pasta in plenty of boiling water with a few good pinches of salt so it will be perfectly seasoned when you’re ready to serve.
Stockist

Available in UK (Tesco).