De Cecco Egg Pappardelle

According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The qualtiy of fresh and natural eggs is implicite and guaranteed by De Cecco. Pappardelle, originate from Central and South Italian regions, belong to the long pasta family They have a flat section with a varying width from 11 to 15 mm. Pappardelle make an excellent combination with game meat sauces. Also delicious with tomato and cheese sauce and with creamy condiments that cling to the whole surface of the pasta.Cooking time 4 mn.