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CARMIANO Pappardelle IGP 500 g
PAPPARDELLE was born in Tuscany, more precisely in Maremma, in fact the etymology of their name, which derives from the verb pappare or eat , belongs to the Tuscan dialect . Their rough and porous surface, with a rustic dough is ideal to be combined with intense and decisive meat sauces, especially game, but also with mushroom-based sauces.
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano’, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).