$8.95
In stock
Net wt. 8.8 oz/250 g
Egg Pappardelle with Mushrooms and Herbs. This will quickly become a go to favorite. Sauté the mushrooms in EVOO, add a generous amount of your favorite EVOO to the cooked pappardelle, then garnish with fresh herbs such as parsley, basil and oregano. Sprinkle fresh grated parmigiano reggiano cheese and you are ready to serve.
Tuscany region of Italy.
Italy on the world map.
Rustichella d’Abruzzo Egg Pappardelle, a traditional old-fashioned pasta made with durum wheat semolina and free-range eggs. Bronze extrusion dies are used to give the pasta the right “roughness,” texture, and porousness to hold the sauce, and the pasta is then dried for 24 to 32 hours at a low temperature.
Plenty of ways to serve this egg pappardelle: combined with crustaceans or shellfish, added to full bodied sauces such as fungi porcini, or simply tossed with tomato sauce and fresh basil, and of course generously garnished with extra virgin cold pressed olive oil and grated Parmigiano Reggiano cheese.
Centuries of expertise and love of the very best quality make this pasta from the Abruzzo region of Italy the favorite of the world’s top chefs. Rustichella d’Abruzzo has been served at the White House and was a favorite of Luciano Pavarotti, among others. Rustichella d’Abruzzo is synonymous with quality and excellence. At this family-run artisanal pastificio in Abruzzo, they always craft their pasta using top-quality flours and pure spring water from the Apennine Mountains. The various pastas are extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, then air-dried for up to 56 hours to further develop the flavor. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Net wt. 8.8 oz/250 g
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