Cipriani Food
Cipriani Classica Pappardelle — Organic Egg Pasta
Wide ribbons of organic egg pasta from Cipriani, made for generous sauces. Pappardelle is a satisfying choice for a slow-cooked ragù, mushrooms or tender braised meat, with a broad shape that carries the sauce to every forkful.
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Tasting notes
Wide, egg-rich ribbons with the body to carry a generous sauce: a slow-cooked beef or duck ragù, braised mushrooms with thyme, or a rich Sansovina. About four minutes in the pot, then finished in the pan with the sauce.
About Cipriani
Giuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. Pappardelle is the widest cut, made for the sauces that take an afternoon.
How to enjoy
- Pair with beef or short-rib ragù.
- Serve with sautéed mushrooms and herbs.
Details
- Made in Italy
- Net weight: 250 g (8.82 oz)
- Cooking guide: approximately 4 minutes; follow the packet and taste for your preferred texture.
Ingredients
Durum wheat semolina, egg (25%).
Contains wheat and eggs.
Questions
Why pappardelle for ragù? The wide ribbon has the surface and the body to hold a heavy sauce without breaking; thinner cuts would drown.
Meatless? Mushrooms cooked hard in butter with thyme, finished with a spoon of the pasta water and Parmesan, is the classic alternative.
How much per person? A 250 g packet serves two generously or three as a first course.
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