Pappardelle have a format similar to tagliatelle but larger, typical of the regions of the north central ItalyPappardelle Nonno Mario are produced with 35% of fresh eggs that give the intense yellow color and porosity typical of this paste.
The name Tagliatelle , egg pasta typical of northern Italy, comes from the verb to cut: They are obtained by stretching the dough and then cutting it, after having it rolled. These tagliatelle are made with 35% of fresh eggs and have the classic and distinctive deep yellow color.
Castelmagno is a semi-hard cheese Piedmontese veined used for the preparation of pasta dishes or eaten as a table cheese or with pure honey. These tagliatelle are made with 4% of Castelmagno cheese Just open the package to smell it!