Rustichella d'Abruzzo Egg Pappardelle Pasta
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Rustichella d'Abruzzo Egg Pappardelle Pasta, these wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces.
Rustichella d’Abruzzo egg pasta is produced using whole eggs, and high quality semolina. We use a higher quantity of eggs, about 7 per kilo of semolina, than many manufacturers who, in accordance with Italian legislation, use 4 eggs per kilo of semolina. The process is carried out using traditional methods and the sheets of pasta are extruded through bronze. This method creates a pleasant rough surface on the product, ideal for helping it to absorb the sauce, which penetrates the pasta to make it even more tasty and full of flavour./p>
The origins of macaroni, and therefore of pasta, date back in time to the historic period of ancient Romans. Apicio, Roman writer of the first century A.D., writes about a pasta prepared “to enclose pasta timbales and pies” named “Lagana”. The first historical quote concerning the cooking of pasta boiling in in water belongs to the Arabs, that probably introduced the dry pasta during the conquest of Sicily.