Fresh egg pappardelle made with durum wheat and free-range egg, formed into broad ribbons for hearty sauces and richer preparations. The wider cut provides greater surface area and texture, making it well suited to sauces that need body and cling.
Uses
Made for richer pasta applications and sauces with texture.
• Slow-cooked ragù
• Wild mushroom dishes
• Braised meat sauces
• Cream-based sauces
• Game and seasonal dishes
• Contemporary pasta presentations
Technical
• Fresh egg pasta
• Broad ribbon format (Pappardelle)
• Ingredients: 71% durum wheat, 15% free-range egg, water
• Packed under protective atmosphere
• Cook time: 2–3 minutes in salted water
• Format: 1kg
• Contains: Wheat, Egg
