De Carlonis Pappardelle
De Carlonis Pappardelle: dry egg pasta in ribbons rolled into nests by De Carlonis (De Carlonis Pasta secca all'uovo range).
De Carlonis Pappardelle is dry egg pasta in ribbons rolled into nests made by the Italian brand De Carlonis. The product belongs to the De Carlonis Pasta secca all'uovo range.
Pack sizes: 250 g, 1 kg. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature (about 24–32 hours).
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings. Classic dishes for this shape: Bolognese sauce. Allergens: gluten, egg. The full list of ingredients and allergens is printed on the pack. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The cooking time is printed on the pack.
Facts
| Raw material | Italian semolina and fresh eggs (35%) |
|---|---|
| Main use | Bolognese sauce |
| House range | De Carlonis Pasta secca all'uovo |
How it connects to Pasta
De Carlonis Pappardelle → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg
- Part of
- De Carlonis Pasta secca all'uovo, Pappardelle
Frequently asked questions
What are the ingredients of De Carlonis Pappardelle?
Italian semolina and fresh eggs (35%). The full list of ingredients and allergens is printed on the pack.
What is De Carlonis Pappardelle served with?
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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