Pappardelle Dried Egg Pasta

La Pasta Aldo

This artisanal pasta is crafted from durum wheat semolina and fresh eggs, then slowly dried to preserve texture and flavor. Pappardelle are broad, flat ribbons (wider than tagliatelle), traditionally used in Tuscany. Their width makes them ideal for rich, hearty sauces such as wild boar ragù, braised beef, porcini mushroom cream, or butter and sage. La Pasta Aldo is known for authentic, small-batch pasta from the Marche region.