Egg Pappardelle, Gran Cucina (250)

Pappardelle are long, flat and broad ribbons of pasta originating in Tuscany with a rough texture that makes them the perfect accompaniment to rich sauces and ragus from a bolognese to a sausage sauce or just a tomato based pasta recipe.

The secret for a great pasta is the drying process. Our artisan egg pappardelle, produced in Piedmont, are dried at slow temperature for at least 60 hours, the strands of pasta are slowly dried at low temperatures over frames, thus preserving the pasta characteristics. Industrial pasta are dried at high temperature to shorten the process, giving a product of lower quality.

Our egg pappardelle cooks in only 6 minutes

Gran Cucina has its root in a farm at the beginning of the XIX century. After buying a farm, the great grand father of the current generation started growing vegetables whilst the great grand mother started preparing local delicacies using their own grown products. Within a few years the reputation went outside the village, they started to supply nearby cities and villages. The family got bigger and so more help came.

Now, more than a century after, the same family and the same recipes are followed, using only the best local produces, including the very famous Alba truffle which is used in many products, from extra virgin olive oil to truffle honey to truffle butter.