La Pasta di Aldo Pappardelle egg pasta is a type of pasta that is more suited to stronger flavors. It has its traditional roots in Tuscany, where the condiment par excellence consists of full-bodied sauces with a base of hare and wild boar. Pappardelle is very similar to tagliatelle, but broader (12 mm) and capable of providing intense culinary delight. The size of the wheat flour grains are more noticeable on the palate, lending a full flavor both in terms of taste and touch. Thanks to its size, Pappardelle boasts an inherent presence that serves to enhance the aesthetics of the dish even further.
• 12mm Pappardelle egg pasta
• Handmade Egg Pasta. Slowly Air-dried by the traditional method
Durum wheat semolina, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat . When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and toss in a pan with the sauce to coat and let the pasta absorb the sauce.
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
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