Pappardelle Egg Pasta

4.60

Packaging: 250 gr

The quality of the selected raw materials and the artisan processing techniques guarantee the preservation of egg proteins and semolina carbohydrates to maintain elasticity, porosity and flavor at the highest levels.

We recommend using them with meat, beef, rabbit and game sauces such as hare, pheasant, wild boar.

In stock

The quality of the selected raw materials and the artisan processing techniques guarantee the preservation of egg proteins and semolina carbohydrates to maintain elasticity, porosity and flavor at the highest levels.

We recommend using them with meat, beef, rabbit and game sauces such as hare, pheasant, wild boar.

SKU: PAEXPACAPA250 Categories: , Tags: , ,

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.

Pappardelle All'Uovo

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.

Additional information

Cooking Time

2-3 min

Ingredients

Durum Wheat Flour, Fresh Eggs

Packaging

250 gr

Region of Origin

Toscana

Conservation Method

Pasta, Rice and Legumes

Duration of Conservation

24 months

Quality Mark

EXCELLENCES