Fresh: Cook for 4-5 minutes in boiling water
Frozen: Cook for 5-6 minutes in boiling water

1. In a large saucepan, add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the Pappardelle. Cook for 4-5 minutes, depending on preference.
3. Gently heat the Wild Boar Ragu in a frying pan and transfer the Pappardelle using a slotted spoon, ensuring some of the starchy pasta waster makes into the pan with the tomato sauce.
4. Gently coat the Pappardelle with the tomato sauce, plate and garnish with Parmigiano.

Buon Appetito!

Pappardelle Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Wild Boar Ragu: Tomato (33%), Water, Wild Boar (Genuinely wild; Shot may remain) (22%), Red Wine, Olive Oil, Carrots, Celery, Onions, Garlic, Salt, Rosemary, Sage, Thyme, Bay Leaf, Black Pepper.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Celery, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.