Pappardelle is the type of pasta for stronger palates. Their origin is in Tuscany, where the condiment par excellence was represented by full-bodied sauces made with hare and wild boar. Pappardelle are very similar to Tagliatelle, but larger (12 mm) and capable of giving intense sensations. Chewing does not go unnoticed, with more accentuated grain size of the semolina, a full flavour both from the gustatory and the tactile point of view. The Pappardelle, thanks to their size, boast an innate stage presence, that confirms even more the aesthetics of the dish. You have to taste it to understand that the Pasta di Aldo is the Egg Pasta.
COOKING TIME: 4/6 minutes