Store uncooked pasta nests in an airtight container lined with semolina-dusted parchment paper in the fridge for up to 24 hours. Try to use a wide container so that the nests rest in one even layer to prevent squishing. Continue to make the noodles by using the fettuccine attachment or cut into ¼-inch wide strips with a knife or pizza cutter. Hang noodles for drying if desired and repeat with remaining dough. For longer-term storage, generously dust each nest with semolina flour. Allow to dry for 5 to 10 minutes. Meanwhile, line a baking sheet with parchment paper and dust with more flour. Loosely arrange each nest on the baking sheet (make sure they're not touching), and freeze for 1 hour. Transfer the frozen nests to an airtight container and freeze for up to 1 month. Cook from frozen (frozen pasta may take an extra couple of minutes to cook through).

This whole wheat pasta recipe works best with white whole wheat flour or whole spelt flour. Using 100% regular whole wheat flour will results in too dense pasta dough and noodles. You can still use whole wheat flour but it should be mixed with an equal amount of white all purpose flour. How to Cut Homemade Pasta?Organic pasta has seen rapid growth in recent years, as more and more consumers are waking up to its many associated benefits. A great attribute of organic pasta is, just like regular pasta, it doesn't have to cost the earth. Many organic varieties of pasta can still give you a filling meal for an affordable price. To cook fresh pasta, first bring a large pot of salted water to a boil. Add the pasta strips to the water and stir. Play with shapes: this pasta is perfect for ravioli, long noodles, and even short noodles. You don't need special tools because ravioli, long noodles, and even some short noodles are easily made by hand. If you are a fan of traditional Italian dishes, look no further than our organic wholewheat tagliatelle. Made only from 100% organic durum wheat, you are sure to get that authentic Italian taste with this fantastic pasta. Wholewheat contains the hull so is higher in a range of nutrients and is also referred to as wholemeal or wholegrain. Being wholewheat also means that our tagliatelle is a source of selenium, as well as vitamin B.

Bring a large pot of salted water to a boil. Gently drop each nest into the pasta water. Once all of the nests have been added, stir the pot, and cook until al dente, 1 to 4 minutes. Using tongs, transfer the pasta to a saucepan with your desired sauce and toss to coat. Serve immediately. The word tagliatelle comes from the Italian word tagliare, which means to cut, and is a staple in many Mediterranean and European countries. The ribbons are perfect for dishes such as Bolognese or carbonara as the pasta soaks up the flavours. We recommend serving with a rich tomato sauce and some parmesan cheese for a decedent dish! Meanwhile, heat the olive oil in a large saucepan or frying pan (skillet) set over a medium heat. Add the chilli and garlic, and sweat for 1 minute, then add the anchovy fillets and cook until the anchovies have melted. Stir in the chopped walnuts, half of the parsley, and a couple of tablespoons of the pasta cooking water. Continue to cook, stirring occasionally, until the pasta is cooked. Remove and discard the garlic cloves.With pasta almost entirely being made of wheat or wheat alternatives, organic pasta, therefore, comes down to the farming of these ingredients. Organic wheat farming practices include farming without the use of herbicides, pesticides and synthetic fertilisers, all of which can have negative impacts on both the environment and our health.