Egg PappardelleLe Mantovanelle
Pappardelle is the egg pasta with a much wider cut. It originated in the northern-central part of Italy, in the area of Tuscany and Emilia Romagna. The name comes from the dialect word "pappare”, meaning to eat with joy and pleasure. This pasta makes an excellent combination with game meat sauces. The light, flaky egg pastry is ideal to mix and bring out the flavour of any thick sauces.
What to look for in this product: