Pappardelle is perfectly combined with the most succulent and rich condiments, such as ragù, with autumn and winter flavours like mushrooms. It is thought that the name 'Pappardelle' itself derives from the verb 'Pappare', to devour, to eat greedily: a well-justified reaction when you have such an inviting plate of pasta in front of you! The yield of this pasta is very high: 60-65 grams per serving is enough, so 250 grams of pasta is 4 servings. Because the dough is very thin, they cook in a minute and a half in boiling water or 2 minutes directly in the sauce, in a pan.
 
Bronze extruded and flaked. Dense and firm texture, delicate egg flavour.
Drying in 24-36 hours.
Ingredients: only eggs and durum wheat semolina from our own farm.