Pappardelle are the type of pasta for the most decisive tastes. They have their roots in Tuscany, where the condiment par excellence was represented by full-bodied sauces based on hare and wild boar. Pappardelle are very similar to tagliatelle, but wider (12 mm) and capable of giving intense sensations. When chewed, the more accentuated granulometry of the semolina does not go unnoticed, a full flavor both from a gustatory and tactile point of view.
Pappardelle, thanks to their size, boast an innate scenic presence that further enhances the aesthetics of the dish. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_PAPP Category:



Ingredients:  semolina of germ Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 0,8 ÷ 1,2 mm
Width: 12 mm
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein: 16 g
Sale: 0,16 g

Cooking methods

For every 100 grams of pasta, 2 liters of water, salted when boiling. Once the pasta has been immersed in boiling water, do not stir it for the first minute of cooking to avoid the risk of breaking it. Follow the cooking times indicated, drain the pasta and season to taste.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Pappardelle in sausage sauce and porcini mushrooms

Make small balls with the fresh sausage. Cut the shallot and garlic into brunoise. In a pan, cook them gently with a drizzle of extra virgin olive oil. Add the sausage and brown over medium heat. Deglaze with the red wine and cook. Cut the porcini mushrooms into thin slices. Heat a little oil in the pan, add the porcini mushrooms and the bay leaf. Season with salt and pepper and cook quickly. Finally, stir in a knob of butter. Combine the two sauces in a single pan. Cook the pappardelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 5 minutes and drain. Risotto them in the sauce, adding a little cooking water or white veal stock if necessary. Complete with parsley or chives.

Present the pappardelle on individual plates. Decorate with the porcini chips, red wine reduction and two drops of extra virgin olive oil.

  • 50 g EVO oil
  • 40 g shallots
  • 10 g garlic
  • 200 g home-grown sausages
  • 80g red wine
  • 300 g fresh porcini mushrooms (Boletus edulis)
  • 1 pc bay leaf
  • 10 g cream butter
  • 30 g Parmigiano Reggiano DOP (grated)

For presentation

  • 10 g chopped chives or parsley
  • 10 g red wine (cooked reduced)
  • 10 g EVO oil
  • 4 pcs crunchy porcini chips