Gragnano Pasta, 100% Italian durum wheat.
Famous Tuscan regional format. Similar to Tagliatelle but thicker and more intense to the bite, it is often paired with robust and full-bodied sauces based on game meat. Pappardelle owes its name to the dialect word “pappare” and are famous for their more classic combination with wild boar ragù.
Perfect with: Robust meat sauce – better with game meat – or cheese
Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce
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