Terre di Entella, Pappardelle – 1.1 lb (500 g)

Pappardelle pasta is artisan pasta made from Sicilian organic durum wheat semolina, ancient “Perciasacchi” variety, milled in Sicily, bronze drawn, slow drying.
Pappardelle are widespread throughout Italy and are part of the family of long flat-section pastas. They are especially excellent in preparations based on wild meat and game sauces. They are also recommended in recipes based on tomato sauce and cheese and with creamy sauces that are well distributed over the entire surface of the pasta.

Preparation tips

Pappardelle with ragù is the most classic of recipes. In fact, there are many variations and many delicious recipes. We list some of them:

-Pappardelle with wild boar ragù

-Pappardelle with rabbit ragù

-Pappardelle with porcini mushrooms

-Pappardelle with mushroom, sausage and saffron sauce

-Pappardelle broad beans, sausage and almonds

-Pappardelle with asparagus

-Pappardelle with brandy shrimp cream

Terre di Entela’s pasta is bronze drawn to enhance its roughness and porosity in order to better absorb any type of seasoning and is dried slowly so as not to alter the molecular structure of the starches. In this way, authenticity, colour, aroma, flavor and consistency are enhanced.