Cipriani Pappardelle, Italian Durum Wheat Semolina Pasta with Extra Thin Eggs, Classic Pappardelle Fresh Slow Drying, 250 g
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Pappardelle pasta, a classic Italian pasta format, typically used to cook timeless pappardelle with wild boar sauce or mushrooms Extra thin durum wheat semolina pasta, made from Italian wheat. The single package is 250 g and allows the preparation of 5 portions of pasta Cipriani uses 7 EGGS per kilo of durum wheat semolina and adopts slow processing, with over 80 STEPS between rollers and folds to achieve a THIN, ELASTIC PASTE Cipriani Food egg pasta is the iconic pasta served in Cipriani restaurants; from slow drying, Cipriani egg pasta is a source of fibre and is GMO-free Since 1983 Cipriani Food has been offering gourmands of Italy and the world a careful selection of food specialties also used in restaurants. Cipriani
Description
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Pappardelle pasta, a classic Italian pasta format, typically used to cook timeless pappardelle with wild boar sauce or mushrooms Extra thin durum wheat semolina pasta, made from Italian wheat. The single package is 250 g and allows the preparation of 5 portions of pasta Cipriani uses 7 EGGS per kilo of durum wheat semolina and adopts slow processing, with over 80 STEPS between rollers and folds to achieve a THIN, ELASTIC PASTE Cipriani Food egg pasta is the iconic pasta served in Cipriani restaurants; from slow drying, Cipriani egg pasta is a source of fibre and is GMO-free Since 1983 Cipriani Food has been offering gourmands of Italy and the world a careful selection of food specialties also used in restaurants. Cipriani
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