Egg pappardelle is a pasta format that goes perfectly with all traditional Tuscan game meat-based sauces. Sauces made from beef, rabbit, hare, pheasant and wild boar are examples. These pappardelle are a type of egg pasta made in a genuine way and with carefully selected raw materials by the Pastificio Caponi, a true typical Tuscan product. They require 4-5 minutes of cooking. The dough is made from Italian durum wheat semolina and fresh free-range eggs in Italy. Once mixed at room temperature, the dough is pressed until it reaches the precise consistency, its thickness is measured by hand. The last processing phase before drying is spreading using the sheeter, a process that requires 12-14 passes by hand. Drying at room temperature lasts 48 hours. The Caponi pasta factory guarantees the highest quality of pasta by preserving the proteins of the eggs and the carbohydrates of the semolina. Continue to visit our online shop.
Semolinagrainhard,egg23%. Superior quality Italian durum wheat semolina dough and fresh eggs from selected farms.