Pappardella

Origin: Gragnano, Italy. Ingredients: Crafted from high-quality durum wheat semolina. Texture: The wide, flat shape ensures excellent sauce adherence. Drying Process: Slowly dried for optimal flavor and texture. Serving Recommendations: Cooking Time: Boil Pappardella in salted water until al dente (usually around 8–10 minutes).

Italy

Sauce Pairings: Pair it with hearty sauces like Bolognese, creamy Alfredo, or mushroom ragù. Toppings: Finish with freshly grated Parmesan, chopped parsley, or a drizzle of extra-virgin olive oil.

Pastificio D'Aniello