Pappardelle ia a flat and broad pasta (10mm) that is traditionally served with ragù cinghiale (wild boar casserole)

In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking. 

*Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.

INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).

Allergens: wheat and eggs.

Cooking time: 2 minutes.

Pairing suggestions:  

• Wild Boar Ragù (Ragù di Cinghiale): Pappardelle with wild boar ragù and parmesan; slow-cooked wild boar casserole with pappardelle.

• Beef or Lamb Stews: Pappardelle with beef stew in red wine sauce; lamb and tomato ragu with pappardelle.

• Creamy Mushroom or Vegetable Sauces: Pappardelle with creamy porcini mushroom sauce; pappardelle with truffle cream and mixed seasonal vegetables; pappardelle with roasted red pepper and goat cheese sauce.