Dry pasta with eggs
Pappardelle is a long, about 13 mm wide dough made of eggs, flour, salt and a little oil, wrapped in a "nest" shape. It is available today in both fresh and dry pasta form.
The pasta is of central Italian, more precisely Tuscan, origin, from which a variety of delicious dishes are made. The word pappardelle itself comes from the word pappare used in the Italian Tuscan dialect, which means to eat. Pappardelle pasta goes well with meaty, tomato or mushroom stews.
Country of origin: Italy
Allergen: gluten, eggs
Packaging: 500 g