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Pappardelle a matasse

Pappardelle a matasse (egg pasta)

Artisanal product.

Ingredients: durum wheat semolina, eggs (min. 25 %).

Net weight: 250 g

Cooking instructions: Cook in salted boiling water for 5 - 7 minutes and season as you like.

This pasta was produced following `cilindratura` process, nowadays used in a few manufacturing processes. In this way the pasta dough does not overheat and keeps the organoleptic characteristics of the raw materials (eggs & flour). The dough is first passed through a series of cylinders that led to its final thickness then cut to the correct size by hand. The pasta is then placed on frames and dried slowly at low temperature so it retains its colour and unique flavour.

Keep in a cool and dry place, away from direct sunlight. Produced and packaged in Italy.

The picture on the front label has been designed for Colfiorito by the Italian artist Ferdinando Quintavalla. Click here to find out more.

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