Artisan organic pasta made from 100% Italian durum wheat semolina, cooking time 10 minutes. A very particular format is that of pappardelle, a Tuscan pasta from Pastificio Fabbri. A type of pasta typical of the Florentine and Chianti tradition. Called Pappardella di San Lorenzo, this pasta is cooked with hare, rabbit or wild boar ragù. Ideal to pair with creamy sauces such as tomato, ricotta and basil based, or pappardelle alla boscaiola. They were born in the San Lorenzo district, historically it was wheat pasta, thin, in the shape of a wide strip, slightly crinkled on one side.” It is precisely from that particular format that we offer it today with the same bronze die. How many beautiful stories typical Tuscan products have. Made with semolina obtained from Tuscan grains, in which the quality of the gluten contained within is sought, the latter are ground so that they do not heat up during grinding, maintaining the organoleptic properties of the semolina unaltered. Fabbri follows a pasta making and drying process below 38°, guaranteeing an extraordinary ability to absorb sauces.
Tuscan durum wheat semolina , water. Contains gluten. May contain traces of eggs . Pasta dried for 3-6 days in static cells at temperatures below 38° to promote digestibility and preserve the organoleptic qualities.
Food plastic bag.
Store the pasta at a temperature below 18°C and relative humidity of 65% to discourage the proliferation of insects.
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