The most traditional and delectable pasta of Tuscan cuisine. La Vialla’s are made with the flour and eggs from the Fattoria, as if they were “homemade”. They’re excellent with meat sauces (the classic “Pappardelle al Ragù”). But they can be dressed with pesto, with vegetable, cheese or tomato sauces, simply with oil or butter and some grated cheese.
A few tips: cook the pappardelle in plenty of water, with a spoonful of oil; stir the pasta delicately, and only towards the end of the cooking time, to avoid it breaking; don’t strain it completely so that it remains wet (it mixes better with the sauce); 80 grams per person are sufficient for a good helping.
Ingredients: 100% Durum wheat, Eggs.