Rustichella Egg Pappardelle

Rustichella Egg Pappardelle - ribbons of pasta that are wider than linguine or tagliatelle.

Rustichella pasta is made from wheat grown in the Abruzzo region and water from the springs in the mountains that lie along the coastline. The durum wheat is stone ground and mixed with water to create a mixture that is then extruded through hand-made bronze dies. This apparently creates a rough texture on the surface of the pasta that makes the sauce cling to it. The pasta is air dried for 56 hours to ensure it retains all the flavour and the unique grainy texture during and after cooking. No wonder Rustichella is Heston Blumenthal's favourite producer.

250g

Rustichella

Ingredients: durum wheat semolina, eggs (yolk & white) 31.7%