The Pappardelle is the widest ribbon pasta in Rustichella's egg pasta range, measuring 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
- Energy 1,722 kJ / 407 kcal
- Fat 4.4 g
- of which saturated fatty acids 2.8 g
- Carbohydrates 73 g
- of which sugars 2 g
- Fiber 3.6 g
- Protein 17 g
- Salt 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 good fortune; it was called Penne.
So it was there that someone who understood the quality of flour got 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 passionate person. He proudly looks out from his office at rolling wheat fields, but he also makes calls to the USA. Rustichella Pasta is now just as sought after there.
The fourth generation is conservative in the best sense. Nothing has changed in the production of the pasta. The finest durum wheat and Abruzzo spring water are still the raw materials used for the family Peduzzi’s legendary noodles. The dough is drawn through hand-forged bronze dies and then dried for up to 56 hours at a temperature of 35 degrees. The result is a rough pasta surface, perfect for sauces, and a consistently firm bite.
