Description
Pappardelle are the wide pasta of the Tuscan feast: broad ribbons, made to carry the most structured meat sauces.
Their defining pairing is wild boar ragù, but they are just as splendid with hare, porcini mushrooms, duck ragù and game sauces. The width offers a generous surface for the sauce to spread across.
Tuscan durum wheat semolina, bronze-drawn. 350 g pack. Suggested cooking: 6-8 minutes.
Semolina from durum wheat grown in Tuscany, bronze-drawn and slowly dried at low temperature: three choices that give a rough, porous pasta that holds its bite and grips the sauce instead of letting it slide away. No additives — only semolina and water.
