The pasta contains seven whole eggs per kilogram of the best durum wheat semolina from Puglia. During the special production process, the air is removed from the dough by kneading, pressing and rolling it 30 times. The dough is then dried at low temperatures on wire racks in special chambers for 12 hours.
The high-quality pappardelle can hold more sauce than traditional industrial pasta. These extra-thin but wide ribbon pasta are best suited as a side dish for goulash or sauces.

product name: Pappardelle
origin: Italy
storage: Store in a dry place
contact: Cipriani Industria s.p.a. Über Capo D'Argine 45, Losson della Battaglia, Meolo (VE) Italy

* We kindly ask for your understanding that the product design may differ from the illustration.

Durum wheat semolina 25%, eggs.

Contains the following allergens and may contain traces thereof:
gluten

100g contain on average:
Calories (energy): 1612 kJ / 381 kcal
Fat: 4,6 g
- of which saturates: 1,3 g
Carbohydrates: 69 g
- of which sugar: 2,9 g
Dietary Fiber: 2,6 g
Protein: 14 g
Salt: 0,1 g