Fresh egg pappardelle made from durum wheat semolina Kg.1

THE FORMAT FOR IMPORTANT SAUCES
Fresh egg pappardelle are distinguished by their generous width and full-bodied texture, perfect for accommodating intense condiments. The semolina and egg mixture provides elasticity and an ideal seal during cooking, enhancing rich and structured sauces. The bite is full and satisfying, with a surface that best retains every flavor. Ideal for important and seasonal first courses, they are an effective choice for restaurants that focus on tradition and character. Store between +0°C and +4°C.