Pappardelle is the most representative type of pasta from Lazio and Tuscany, regions rich in game and, therefore, homelands of traditional meat-based recipes. Some of the condiments through which you can cook Pappardelle include, among many others, wild boar meat, mushrooms, sausage and truffle.
Cooking time: 5-7 minutes
Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.