Description
Handcrafted in Abruzzo since 1924, these egg pappardelle combine artisan tradition with culinary finesse:
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Rich egg content: Contains approx. 31.7% free-range eggs for a golden hue and rich, velvety flavour
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Bronze-die extrusion: Creates a coarse, porous surface that grips sauces better than smooth pasta
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Slow air-drying: Dried at low temperature (35 °C) for 35–60 hrs to preserve flavour, structure, and al dente integrity
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Broad ribbon shape: Wide “pappardelle” (2–4 cm) ideal for rich meats, mushrooms, and creamy sauces, originally from Tuscany and Lazio
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Artisan pedigree: Made by the Peduzzi family in Abruzzo, combining heritage methods with top-quality ingredients
🍽 Serving Suggestions
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Traditional Ragù: Perfect with slow-cooked game or beef ragù for classic Tuscan or Florentine flavours
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Mushroom Cream Sauce: Sautéed porcini or mixed mushrooms with butter, garlic, cream, and parsley creates a silky complement
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Salmon & Lemon: Toss with smoked salmon, lemon zest, dill, and a touch of cream for a seafood twist
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Butter & Herb Simple: Let the pasta shine with truffle butter or sage, Parmesan, cracked pepper — sublime simplicity.
