Our chefs make fresh hand-rolled pasta daily with free-range egg yolks and double-zero flour. The Neapolitan sauce is made by slow cooking (3 hours) in a wood-fired oven, peeled fresh tomatoes, provencal herbs, confit garlic and olive oil. You receive the fresh pasta and sauce separately vacuum packed. Remove the pasta and boil for 3 minutes, while heating the sauce in the bag in hot water. Pour hot sauce over the cooked pasta and top with the fior di latte cheese and fresh basil.