PAPPARDELLE EGG PASTA
The dough, consisting of durum wheat semolina and eggs, is mixed in a special machine called a impastatrice.
After the formation of the dough, the dough is obtained through the lamination process, requiring up to 10-12 passes through the dough sheeters so that the dough reaches the required thickness.
This allows the product obtained to preserve the typical aromas of the ingredients used, preserving the quality of the gluten, so as to obtain a pasta more permeable to the sauces and with an incomparable chewiness.
The whole process is carried out at room temperature, for this reason the laminated pasta has a brighter color, as the pigments of the sheet are thermolabile and are inhibited by high temperatures. Drying is also carried out at room temperature for very long times.