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Pappardelle

$9.80 incl GST

Available from late November.

500g

In the vast world of Italian pasta shapes, there’s one beloved standout that will never fail you: Bolognese sauce’s best friends, the mighty ribboned Pappardelle.

These broad and flat ribbons are similar to fettuccine, only wider. The extra surface area gives meaty sauces more space to lay, which means every mouthful is full of rich flavor. Pair it with your meatiest sauces and sides, like short rib or pork ragu with pappardelle, braised chicken in cream sauce, chunky mushroom sauces, and the classic meat Bolognese.

 

 

Available on backorder

SKU: pp311 Category: Tag:

Description

Ingredients: Durum wheat, semolina, water. Contains gluten. May contain traces of eggs.

Title Nutritional value
Calories kj 1490 KJ
Calories kcal 351 KCal
Proteins 12 g
Carbohydrates 72 g
of which sugars 4 g
Fats 1,2 g
of which saturates 0,2 g
Fibre 3 g
Sodium n.d.
Salt 0,06 g

 

The Panarese family is the protagonist of the story we are about to tell.
In this land many people work hard day after day, following our most ancient traditions.
The Panarese family own extensive land in Val d’Orcia, in that wonderful area where excellent quality durum wheat is grown. Proud of the short production chain, the family use this wheat to produce their distinctive range: pasta from the Pastificio Toscano.
And this is how the work they love becomes a mirror for Tuscan tradition, but above all for future progress, because the Pastificio is destined to be a landmark product in an outstanding culture.
Pasta Panarese is made using traditional technology: bronze drawn and dried slowly at low temperature.
The bronze die method gives the pasta a rough and uneven texture that allows greater penetration by the cooking water and better adherence by sauces.
Slow drying at low temperature (up to twenty-six hours at temperatures below 50°C) allows the organoleptic and taste characteristics of the starches and gluten to be preserved practically intact, avoiding early cooking and the “evaporation” of proteins and nutritional substances (unlike industrial methods, in which very high temperatures – up to 110°C – and short drying times – no more than two hours – result in an evenly-coloured product with little flavour and a “polished” surface that hampers water penetration.)
Besides traditional and organic pasta, the Panarese family also produces an assortment of Tuscan food and wine specialities ranging from condiments to pecorino cheese, honeys, olive oils and jams.

 

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