Pappardelle Spinach and TomatoRegular price £7.45 Save £-2.00
Durum wheat semolina pasta with egg.
This particular pasta shape is dated back to the 16th century in the regions of Northern Italy. Pappardelle are long, flat and broad ribbons of egg pasta, that originate in Tuscany. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces.
Preparation and usage
1- Add water in a large pot and bring it to boil
2- Add at least one tablespoon of salt
3- Toss in the pasta and stir occasionally
4- Cook without the lid for the time indicated on the packaging
5- Drain the pasta and stir in your favourite sauce or pesto
Ingredients: hard flour, eggs, spinach, tomatoes
Nutritional Info (for 100g)
Keep it in a dry location