Egg Pappardelle

The queen of egg noodles. That's what Pappardelle are often called! Similar in width to German flat noodles, they have the length of spaghetti. Their large surface area ensures that a generous amount of sauce is picked up with every forkful.

Particularly well suited if you have slightly larger pieces of meat or if you love a bit more pasta. In Tuscany, Pappardelle are traditionally served with wild boar ragu. (With us, it's the Il Toscano).

Ingredients

Italian durum wheat semolina, fresh eggs (33.4%), wheat flour '00'.

Allergens: Gluten.

Brand: Foodi3s
Country of origin: Italy

Net quantity: 250g

Preparation instructions: Perfect preparation can be achieved this way!

Storage and use instructions: The product can be stored at room temperature without refrigeration.

For Bolognese

Heat the Bolognese in a pan and add the pasta - still very al dente - together with a little pasta water. Let both simmer for 1 - 2 minutes and toss well. Enjoy your meal.

You can find a detailed preparation including a video under Things to know. Click here!

Don't always want pasta? There are many other options. In northern Italy, for example, polenta with bolongese and some vegetables is quite common and a real soul food.

Want something without "starch"? Stuffed courgettes and eggplants baked in the oven with a little cheese are no mistake.

Want more ideas? Write to us, we have ideas.

For pasta

Cook the pasta in your largest pot with 10g salt per liter. The water must be boiling when you add the pasta. About 1 - 2 minutes before the pasta is ready for you, take it out and mix it directly with the sauce. (Do not quench!)

You can find a detailed preparation including a video under Things to know. Click here!

With tomatoes

The tomatoes are unseasoned and are suitable for any preparation of cooked tomatoes.

Our tomatoes have so much flavor that they are delicious when lightly cooked for about ½ hour with a little fleur de sel and good olive oil.