Description

Pappardelle are a type of egg pasta typical of the Italian culinary tradition, to be precise, originating in Tuscany. The name derives from the Tuscan dialect term "pappare" and their appearance is very reminiscent of the classic tagliatelle, with the only difference that the latter have a much smaller width. The dough, rustic and rough to the touch, is prepared with the use of only three ingredients: durum wheat semolina, eggs and water. The Pappardelle has a tradition of being homemade. The pasta lends itself perfectly to the most diverse condiments and thanks to the rough texture, the sauces are collected in the best way. They usually go well with full-bodied and strong-flavored condiments, such as meat sauce in general, wild boar and hare sauce in particular, but also with porcini mushrooms and grated cheese. Other successful combinations are with truffles, speck, sausage and courgettes. The pappardelle produced by the Fontaneto pasta factory are now available with a new format for catering, with the pasta nested inside the package: 4 packs of 250g for a total of 1kg of pasta. It is advisable to consume the product within 14 days from the date of production and the cooking time is only 5 minutes.