These wide, hearty egg noodles really show off the pasta's silky texture. Egg Pappardelle derives from the word pappare, meaning "to gobble up," which the Romans usually do with slowly cooked, chunky sauce like a ragù of porcini mushrooms or veal.
About the Producer: In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.
Rustichella d'Abruzzo produces excellent pastas. Egg Papparadelle is one of my favorites. Well worth the small extra cost over supermarket brands.
R
Robert Wallace
Great taste
This the best pappardelle hands down.
B
Billie Jean
Please sir may I have some more
Wonderful. Purchased to have with bolognese sauce. (Had to repeat the meal the next night!) Now thinking of all the ways I want to try while I wait for my next order. (Pappardelle tonnato?)
