Organic egg pappardelle 250g
€ 3,20 for 250g
The pappardelle from Columbro are a type of egg pasta very similar to tagliatelle but about 13 mm wider.
It is a pasta cut into wide strips and very porous, excellent for absorbing the sauce.
The origins of pappardelle lie in the Tuscan tradition and date back to the late Middle Ages. Boccaccio first mentioned pappardelle in the Decameron, precisely in the Country of Bengodi, where they were cooked in capon broth and then eaten.
Originally, this type of pasta was called "pappare" in Tuscan or "papard" in Provençal, but by the end of the 17th century, the Treccani dictionary recognized the term pappardelle.
The production of Columbro pappardelle is extremely easy. The eggs used come exclusively from free-range farming. First, a dough is made from yellow pasta eggs, salt, and 00 flour. A crucial step is the hand-working, which allows for better mixing of the ingredients. Once prepared, the dough must rest to further amalgamate the ingredients. Finally, it is rolled out by hand to a thickness of about 1-2 mm. The difference between tagliatelle and pappardelle lies in the variation of thickness and greater width.
La produzione delle pappardelle Columbro è estremamente facile. Le uova che vengono utilizzate provengono esclusivamente da allevamenti a terra. Innanzitutto si crea un impasto a base di uova a pasta gialla, sale e farina 00. Un passaggio fondamentale è proprio la lavorazione a mano che consente un miglior mescolamento degli ingredienti. Una volta preparato, l'impasto deve riposare per far amalgamare ulteriormente gli ingredienti. Infine, viene tirato a mano raggiungendo uno spessore di circa 1-2 mm. La differenza tra tagliatelle e pappardelle sta nella diversificazione dello spessore e una larghezza maggiore.
Ingredienti: semola di grano duro, uova da allevamento a terra 20%
Shelf life: 2 anni
100g di prodotto contengono in media:
Valore Energetico Kcal 387,5
Grassi 1,5 di cui Acidi Grassi Saturi 1,0
Carboidrati 42,0 di cui Zuccheri 1,0
Fibre 1,8
Proteine 8,0
Sale 0,00
Tradition has it that pappardelle di Columbro are served with a tasty wild boar sauce in white or red, a wild hare sauce, or a classic porcini mushroom sauce. The sauces should be hearty and with a strong flavor to unleash the typical tastes of egg pasta.
Another excellent condiment is truffle sauce which pairs perfectly thanks to the porosity of the pasta. Thanks to the handmade processing, the sauces are absorbed, perfectly blending with the so-called pappare.
€ 3,20
for 250g
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