Rustichella d'Abruzzo - Pappardelle with eggs

The Pappardelle all'Uovo from Rustichella d'Abruzzo is prepared according to age-old traditions with the best wheat semolina and pure spring water from the surrounding mountains. Thanks to the slow drying at 35°C, the pasta retains its authentic taste and firm structure.

This wide ribbon pasta is shaped in bronze molds, which gives it a slightly rough texture. This helps the sauce to stick to the pasta better, making every bite even more flavorful. Pappardelle all'Uovo is perfect for rich and savory sauces, such as a traditional ragù or a creamy mushroom sauce.

Recipe ideas:

1. Pappardelle with ragù alla bolognese
   Cook the pasta al dente and mix with a long simmered meat sauce based on tomatoes, minced meat and red wine. Finish with Parmesan cheese.

2. Pappardelle with creamy mushroom sauce
   Fry mushrooms and garlic in butter, deglaze with white wine and add cream. Mix with pasta and sprinkle with fresh parsley.

3. Pappardelle with salmon and lemon sauce
   Mix the pasta with pieces of smoked salmon, a sauce based on cream and lemon zest, and finish with dill.

Ingredients: Durum WHEAT semolina 31.7%, eggs

Content: 250g