Egg Pappardelle

DESCRIPTION

Pappardelle has a distinctive wider cut, making it ideal for those who love to treat their taste buds to the rich flavour of the pasta. It goes perfectly with meat sauce, particularly with wild boar ragù.

To be eaten after cooking. Remove the desired amount of product from the packet. After adding the product to boiling salted water (to taste; approximately 1 litre of water for every 100 grams of product), stir with a spoon and wait for the water to return to the boil. From this point, cook for about 3–4 minutes.

2 kg

Durum wheat semolina, fresh eggs, water.