The width of this pasta’s (1.4cm), unique consistency and porousness make it perfect when combined with the most succulent and richest sauces, such as game ragout, as well as deep autumn and winter flavors.

Curiosity: the name “Pappardelle” may come from the verb “pappare“, devour, eat with greed or gusto, a well-justified reaction when you have such an inviting plate of pasta!

Net weight: 250 g

Ideal for 4 servings

Cooking time: 2-3 minutes in boiling water

Ingredients: durum wheat semolina, fresh eggs (33.4%)