The name Pappardelle derives from the italian word „pappare“ (to devour sth.) and this pasta really does not remain untouched on the plate for long! Pappardelle are mostly served at festive occasions in Italy and are so popular, that some cities even honour them with an annual celebration. And our Pappardelle really make every festivity even more special. Because they are made according to traditional methods and carefully placed by hand on wooden bars for slow drying. This way they ensure an especially full-bodied pasta-delight
Durum wheat from organic farming (Apulia), Italian spring water and lots of love.
Bring a generous amount of water (1l per 100gr pasta) to a boil, then add salt and the pasta. Stir the Pappardelle regularly and leave them to boil for about 6 to 7 minutes until they are "al dente." The cooking time is only a guideline and can be adjusted according to ones own preferences- but we recommend the Pappardelle be served "al dente." After boiling, strain, shake lightly and mix with a sauce of your choice.