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Spaghettini with Fennel and Lamb Ragu

Spaghettini with Fennel and Lamb Ragu

Spaghettini with Fennel and Lamb Ragu

Recipe Development TeamPublished on September 03, 2014

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We had a nice surprise visit down at the Fresh Farm from the guys at Del Verde pasta last week. They came all the way over from Italy to say hello and as you can imagine they're pretty feisty when it comes to talking pasta. All of their pasta is made using bronze dies (i.e. it's squeezed through a bronze pasta shaper) rather than Teflon. It's a much longer process than cheaper producers use, but it means the sauce sticks to the pasta properly when you mix it. Our tip: Don't even get them started on the subject of adding olive oil to your boiling water - touchy subject!

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Active

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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