Our pappardelle are the emblem of rustic and convivial cuisine. Made in our artisanal laboratory in Ferrara, they are created from a simple yet rich dough prepared by combining soft wheat flour, durum wheat and whole fresh eggs.

The dough sheet is carefully rolled out on our wooden tables and left to dry slowly. This step is essential to give the pasta the rough and porous surface that is the true secret of homemade pappardelle. Once the right consistency is reached, the sheet is rolled onto itself and strictly cut by hand, ensuring the ideal width to hold the richest and most flavorful sauces.

To preserve freshness and maintain perfect cooking performance, the pappardelle are steam-treated and rapidly chilled, allowing them to retain all the organoleptic qualities of freshly rolled pasta.

Consume after cooking.
Recommended serving per adult: 100g.

11,00 €

VAT included
/ 500 gr.

Quantity

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Recipt

Throw the pasta into plenty of salted water and keep the heat high until the pappardelle float to the surface, then lower to medium heat and finish cooking for 2-3 minutes.

To enhance its texture, we recommend draining it and mixing it off the heat with our mushroom and sausage sauce, prepared according to our shop recipes for a flavourful and enveloping result.

Tradition in long format

Pappardelle

Recipt

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