The “Pappardelle all’uovo” are delicious and highly appreciated in their classic version; however the Viallini decided to “prepare” these as well, with stoneground durum wheat semolina. The grains of wheat remain more “whole” and richer in beneficial properties and in… flavour! The Pappardelle are even more delicious! They maintain the organoleptic characteristics of the raw material (durum wheat) and also have the advantage of tasting of freshly ground wheat. They’re excellent with just a drizzle of olive oil... but those who prefer to “enrich” them can take a look at the suggestions for the “classic” Pappardelle.
A cooking tip: stir the pasta delicately, and only towards the end of the cooking time, to avoid it breaking.
Ingredients: 100% Semi wholegrain stoneground durum wheat, Eggs.