Egg pappardelle
Sunday puff pastry
- Coloruovo
- Pack size500 g
- AllergensGluten, eggs. May contain traces of molluscs.
€5,49
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Pappardelle is the quintessential Tuscan Sunday pasta: wide, yellow, cut into strips that look like real ribbons on the plate. It is made for ragu and game, and no other pasta shape can replace it.
Four and a half eggs per kilo of semolina, pasteurized as required by law: the yellow is the real deal.
In the kitchen
How long it takes, and what goes on top.
Do not stir the pasta during cooking, only at the end.
Goes well with Meat ragu, hare, wild boar, mushrooms.
The pasta workshop
What is inside, and how it is made.
The sauce slides off and gathers at the bottom of the plate.
The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.
- Ingredients
- Durum wheat semolina, pasteurized eggs (20%).
- Allergens
- Gluten, eggs. May contain traces of molluscs.
- Origin
- Wheat grown and milled on the farm — Italy
- Storage
- Store in a cool, dry place, away from direct sunlight. Do not refrigerate or freeze.
- Best before
- 3 years from the date of production
Average values per 100 g
| Energy | 362 kcal / 1514 kJ |
|---|---|
| Fat | 5,1 g |
| of which saturates | 1,6 g |
| Carbohydrate | 64 g |
| of which sugars | 3,3 g |
| Protein | 15 g |
| Salt | 0 g |
The semolina
| Moisture | < 12,5% |
|---|---|
| Ash | < 1,5% on dry matter |
| Protein | 15 g |
| Eggs | 4,5 per kg of semolina |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
