The classic wide pasta Egg Pappardelle cooks to a vibrant golden yellow due to the rich eggs. This is a pasta most often served with slowly cooked sauces such as Bolognese or a rich ragu with Porcini mushrooms.
The pastas are made with high quality semolina, eggs, and water, and they are very patiently dried on site. The texture is rough to capture the flavor of the pasta and sauce.
Please enjoy “al dente”. Please don’t overcook.
Cooks 5-7 minutes.
No dyes or preservatives.