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 classic partner to any of our meat ragu's.
