Pappardelle ia a flat and broad pasta (10mm) that is traditionally served with ragù cinghiale (wild boar casserole)
In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.
*Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.
INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).
Allergens: wheat and eggs.
Cooking time: 2 minutes.
Pairing suggestions:
Pappardelle with wild boar ragù, beef stew, lamb ragù, creamy porcini sauce, truffle cream, roasted red pepper and goat cheese sauce, rich tomato and braised short rib sauce, slow-cooked duck with mushrooms, venison ragù, creamy leek and pancetta sauce.
