Pappardelle is a large type of pasta and it differs from tagliatelle in size: they are about 13 millimetres wide and about 2 millimetres thick. The width of the ribbon is thought to enhance the flavour of the pasta. They are made with durum wheat semolina and 100% Italian fresh eggs.
Packed
250 g (for 4 people)
Cooking time
3 minutes
Country of production and milling of wheat
Italy
Shelf life at room temperature
24 month
Umidity
<12.5% at origin
Energy
1617 kJ/382 Kcal
Fat
5,6 g
Of which saturated fatty acids
2,4 g
Carbohydrate
66 g
Of which sugars
0,9 g
Protein
16 g
Salt
0,1 g
Durum wheat semolina, fresh eggs 33,4%.
It may contain traces of soy and mustard.
