The Pappardelle is the widest ribbon pasta in the Rustichella egg pasta range at 14 mm. Its rich egg flavor makes it very suitable for roast sauces, ragouts, and mushroom dishes.
Cooking time five to seven minutes. The natural flavor of this pasta is not lost during cooking.
Ingredients: HARD WHEAT SEMOLINA, EGG 31.7%
Nährwerte je 100 ml/g
- Energie 1.722 kJ / 407 kcal
- Fett 4,4 g
- davon gesättigte Fettsäuren 2,8 g
- Kohlenhydrate 73 g
- davon Zucker 2 g
- Ballaststoffe 3,6 g
- Eiweiß 17 g
- Salz 0,013 g
Hersteller
Rustichella d'Abruzzo s.p.a.
Via Vestini 20, 65019 Pianella (PE), Italy
Allergene
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Gluten-containing grains
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Eggs
Hersteller
Rustichella
As the eldest of seven children in a miller's family, Gaetano Sergiacomo founded a nearby business in 1924: a pasta factory. The place in the province of Pescara promised luck; it was called Penne.
So it was there that someone who knew about the quality of flour started. Added to that was the soft spring water of the Abruzzo region. The pasta became a great regional success. Gian Luigi Peduzzi, the founder's grandson and current managing director, is a creative and enthusiastic person. He proudly looks out from his office at waving wheat fields, but he also makes calls to the USA. There, Rustichella Pasta is now just as sought after.
The fourth generation is conservative in the best sense. Nothing has changed in the production of the pasta. The best durum wheat and Abruzzo spring water are still the raw materials used for the legendary noodles of the Peduzzi family. The dough is pulled through hand-forged bronze dies and the pasta is then dried for up to 56 hours at a temperature of 35 degrees. The result is a rough noodle surface, perfect for sauces, and a consistently firm pasta.
