Agnesi #216 Italian Pappardelle Egg Pasta is a long, flat pasta similar to the tagliatelle, only a bit wider. This pasta comes from the Liguria region in Northwestern Italy. Agnesi #216 Italian Pappardelle Egg Pasta is slow-dried for 15 hours according to Italian tradition. giving it a fuller, richer flavor. Because it is thinner than pasta from Southern Italy, it has a shorter cook time, so you can enjoy it without as much of a wait!
Durum wheat semolina, eggs (28.3%)
Product of Italy
8.8 oz (250 grams)