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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
Pappardelle
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
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CHARACTERISTICS
Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 0,8 ÷ 1,2 mm
Width: 12 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta
AVERAGE NUTRITIONAL VALUES (per 100g)
KCAL: 370
KJ: 1564
Carbohydrates: 61 g of which sugar 1,1 g
Fat: 5,6 g of which saturated 1,8 g
Protein: 16 g
Salt: 0,16 g
USEFUL INFORMATION
Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs
ITALIAN QUALITY
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
COOKING METHOD
Boil 100 grams of pasta, in 2 litres of water, salted when boiling. Do not mix pasta in the first minute of cooking to preserve the length of the product. Cook for the time indicated. Drain the pasta and season it to taste.
papp
Data sheet
- 6-Pack Box
- https://store.lapastadialdo.com/en/egg-pasta-boxes/4-6-pack-classica-box.html
- 8-Pack Box
- https://store.lapastadialdo.com/en/egg-pasta-boxes/52-8-pack-classica-box.html
- 12-Pack Box
- https://store.lapastadialdo.com/en/egg-pasta-boxes/53-12-pack-classica-box.html
- 15-Pack Box
- https://store.lapastadialdo.com/en/egg-pasta-boxes/54-15-pack-classica-box.html
- Recipe
- https://store.lapastadialdo.com/en/egg-pasta-italian-recipes/pappardelle-salsa-di-salsicce-funghi-porcini-b16.html
- Immagine pacchetto generico
- https://store.lapastadialdo.com/213-large_default/pacco-classica-da-15-pz.jpg
