Rustichella Egg Pappardelle | Made in Italy | 250g

According to one of Aldo Fabrizi’s sonnets on Pappardelle all’uovo, “To make it, you don’t need to be a professional chef, and even if something goes wrong, you’ll still lick your fork clean.” This captures the essence of Pappardelle all’uovo, the most iconic pasta of Lazio and Tuscany—regions known for their rich game and traditional meat-based recipes.

Rustichella d’Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they can source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture. Once the dough is mixed, it is pressed through bronze dies which gives the pasta a rough and porous surface. This allows the pasta to cook evenly and bind better with sauces and flavours. The pasta is dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop. The pasta will hold its shape during cooking, par-cooking and reheating.