Recipes

Every box is 250g · serves 2 hungry or 3 lighter

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How to cook Manetti

Cook for 6–7 minutes. The consistency should be elastic yet al dente.

  1. Bring 2 litres of water to the boil and add 3 tsp of sea salt.
  2. Lower the pasta in gently and stir for the first minute so the strands don't stick.
  3. Cook for 6–7 minutes at a gentle rolling boil. Taste — it should be tender with a little bite.
  4. Before draining, save a mug of the cooking water. It's the secret to a glossy sauce.
  5. Finish the pasta in the sauce, not the other way round: toss together over a low heat for a minute, loosening with the pasta water.
01

Butter, sage & parmesan

10 minutesVegetarian*

The simplest way to taste the egg. Four ingredients, and the pasta does the rest.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 60g unsalted butter
  • 12 fresh sage leaves
  • 50g parmesan, finely grated, plus extra to serve
  • Black pepper

Method

  1. Put the pasta on to cook.
  2. Melt the butter in a wide pan over a medium heat. Add the sage and cook until the butter turns light golden and smells nutty, and the leaves crisp — 2 to 3 minutes.
  3. Lift the cooked pasta straight into the pan with a ladle of pasta water. Toss over a low heat.
  4. Off the heat, add the parmesan and toss until silky, adding more water if it tightens. Finish with pepper and more parmesan.
02

Lemon, parmesan & black pepper

10 minutesVegetarian*

Bright and fast — a weeknight favourite.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 1 unwaxed lemon, zest and juice
  • 40g butter
  • 60g parmesan, finely grated
  • Plenty of black pepper
  • Small handful of basil or parsley (optional)

Method

  1. Put the pasta on to cook.
  2. In a wide pan, melt the butter with the lemon zest and a ladle of pasta water. Let it bubble for a minute.
  3. Add the drained pasta, then the parmesan and half the lemon juice. Toss hard over a low heat until creamy.
  4. Taste and add more lemon. Finish with lots of black pepper and the herbs.
03

Ragù alla bolognese

3 hours, mostly hands-offMakes 2 boxes' worth

Tagliatelle's classic partner. Make it on a Sunday — it's even better the next day. Freeze half for next time.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 2 tbsp olive oil and 30g butter
  • 1 onion, 1 carrot and 1 celery stick, finely chopped
  • 300g beef mince
  • 200g pork mince
  • 150ml whole milk
  • 150ml dry white wine
  • 400g tin chopped tomatoes or passata
  • 1 tbsp tomato purée
  • Salt, pepper and parmesan to serve

Method

  1. Warm the oil and butter in a heavy pan. Cook the onion, carrot and celery gently for 10–15 minutes until soft and sweet.
  2. Turn up the heat, add the mince and cook until browned, breaking it up.
  3. Pour in the milk and simmer until it's absorbed. Then add the wine and let it bubble away.
  4. Stir in the tomatoes and purée. Season, then simmer very gently, partly covered, for 2–3 hours, adding a splash of water if it gets dry.
  5. Toss half the ragù with the cooked tagliatelle and a little pasta water. Serve with parmesan.
04

Wild mushroom & thyme

20 minutesVegetarian*

Earthy and rich — perfect for autumn.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 300g mixed mushrooms, sliced or torn
  • 2 tbsp olive oil and 30g butter
  • 2 garlic cloves, thinly sliced
  • A few sprigs of thyme, leaves picked
  • 100ml double cream
  • 40g parmesan, grated
  • Small handful of parsley, chopped

Method

  1. Heat the oil in a wide pan over a high heat. Fry the mushrooms in a single layer until golden — in batches if needed. Season.
  2. Lower the heat, add the butter, garlic and thyme and cook for 1 minute.
  3. Put the pasta on to cook. Add the cream to the mushrooms and simmer for 2 minutes.
  4. Toss in the cooked pasta with a splash of pasta water and the parmesan. Finish with parsley.
05

Quick tomato, garlic & basil

20 minutesStore cupboard

A store-cupboard dinner that tastes like summer.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 3 tbsp good olive oil
  • 2 garlic cloves, thinly sliced
  • Pinch of chilli flakes (optional)
  • 400g tin whole plum tomatoes
  • Large handful of basil
  • Parmesan or pecorino to serve

Method

  1. Warm the oil in a pan over a low heat and cook the garlic (and chilli) until just golden.
  2. Add the tomatoes, crushing them with your hands. Season and simmer for 15 minutes until thick.
  3. Cook the pasta, then toss it through the sauce with a splash of pasta water and torn basil.
  4. Finish with a drizzle of olive oil and cheese.
06

Smoked salmon, crème fraîche & dill

10 minutes

Quick, and a little bit special.

Ingredients

  • 1 box Manetti tagliatelle (250g)
  • 150g crème fraîche
  • 1 unwaxed lemon, zest and a squeeze of juice
  • 120g smoked salmon, cut into strips
  • Small bunch of dill, chopped
  • Black pepper

Method

  1. Put the pasta on to cook.
  2. In a wide pan over a low heat, warm the crème fraîche with the lemon zest and a ladle of pasta water.
  3. Add the cooked pasta and toss to coat. Take off the heat.
  4. Fold in the salmon and dill, add a squeeze of lemon and lots of black pepper. Serve straight away.

Good to know

Store in a cool, dry place. Once opened, keep in an airtight container.
Allergens: Manetti pasta contains wheat (gluten) and egg.

*Traditional parmesan is made with animal rennet — use a vegetarian hard cheese if needed.

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