Crafted in the coastal town of Riccione, Emilia‑Romagna, by master pasta artisans. 
This elegant egg pappardelle, made with a generous egg content, is drawn through traditional bronze dies for a naturally rough, sauce clinging texture. Slowly dried to achieve its distinctive artisanal quality.

Developed in the mid-1990s for pairing with Pasta ai Funghi. This pasta was created through close collaboration between our producer in Riccione's Father and Antonio Carluccio. 
A high egg content and traditional bronze die extrusion gave it the ideal texture and richness, the distinctive ribbon cut edge ensured the finished dish looked as good as it tasted.

A classic partner to any of our meat ragu's. 

Why not try the recipe yourself? It’s true MOF MOF: 
Minimum of Fuss, Maximum of Flavour.

See recipe on pack