Pappardelle have a format similar to tagliatelle but larger, typical of the regions of the north central Italy
Pappardelle Nonno Mario are produced with 35% of fresh eggs that give the intense yellow color and porosity typical of this paste.
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Suggestions:: They must be cooked in boiling salted water for 3 minutes (with the addition of a teaspoon of oil in cooking) and stir gently. The porosity of this type of pasta makes them ideal for condiments of bodied and strong taste like mushrooms or meat ragout made of veal, offal or game.
Ingredients Durum wheat semolina, eggs 35% .and wheat flour. Containing gluten.
Allergens gluten, eggs
Best before: 36 months from date of manufacture
Store in a cool, dry place away from heat and direct light
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