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Rosemary Fettuccine
Rosemary Fettuccine
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Fresh handmade fettuccine infused with fragrant rosemary, crafted with semolina dough.
- Fresh handmade pasta
- Rosemary-infused dough
- No preservatives
How to Cook
1. Bring a pot of water to a gentle boil. Add the frozen pasta to the pot.
2. Make sure the water is not boiling too vigorously, as this can cause the pasta to break.
3. Cook the pasta for 4-5 minutes, stirring gently. The pasta will float to the top when it is done.
4. Remove with a slotted spoon.Serve with your favourite sauce!
Shelf Life and Storage
Keep Frozen, upto 1 month.
Pack Size
220 gms (Good for 2-3 poeple)
Pairing Suggestion
Alfredo Sauce or Mushroom Ragu
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Cooked for my in-laws' first visit, and the rosemary made a simple sauce feel intentional.
Switched from my usual dried fettuccine out of curiosity, and beyond the obvious texture difference from being fresh, the built-in rosemary flavour meant I barely needed to season the sauce at all.
Gifted a box to a friend who loves cooking, and she said the rosemary aroma alone made it feel like a proper gift.
Made this the star of a small celebration dinner simple, elegant, genuinely memorable.
Never tried herb-infused fresh pasta before, always assumed the flavour would fade once cooked, but the rosemary held up surprisingly well through the boil and still came through clearly in the finished dish.
- 5 stars: 5 (50%)
- 4 stars: 5 (50%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Cooked for my in-laws' first visit, and the rosemary made a simple sauce feel intentional.
Switched from my usual dried fettuccine out of curiosity, and beyond the obvious texture difference from being fresh, the built-in rosemary flavour meant I barely needed to season the sauce at all.
Gifted a box to a friend who loves cooking, and she said the rosemary aroma alone made it feel like a proper gift.
Made this the star of a small celebration dinner simple, elegant, genuinely memorable.
Never tried herb-infused fresh pasta before, always assumed the flavour would fade once cooked, but the rosemary held up surprisingly well through the boil and still came through clearly in the finished dish.
Just butter and parmesan, nothing else, and the rosemary in the dough meant it never once tasted plain or boring.
Made a rich mushroom cream sauce, and the rosemary cut through it beautifully.
Hosted a small dinner party and served this with a simple mushroom cream sauce, and more than one guest asked what the herb was because the rosemary flavour came through so clearly in every strand.
Made date night dinner with just butter and parmesan, and the rosemary in the dough did most of the work for me.
Boiled from frozen in under three minutes barely had time to grate the parmesan.