Pappardelle is a typical dish in Central-Northern Italy, especially in the regions Emilia Romagna and Tuscany. The name "pappardelle" comes from the verb "pappare", which in the tuscan dialect means: to consume a food with joy and almost childish pleasure, or to gobble it up! Pappardelle is a flat pasta, cut into a broad ribbon shape.
The pasta Lab suggests to combine them with rich meat sauces such as “bolognese”.
Suggested portion: 4 people.
Weight: 500 gr
Suitable for: vegetarians
INGREDIENTS (allergens in bold): Wheat flour, durum wheat flour, eggs.
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