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Pappardelle Le pettegole di granano pasta By La Fabrica della Pasta
Ingredients: Durum wheat semolina by extraction, Gragnano's water. 17.6 oz/ 500g
Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana (Tuscany), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.
Pasta in the region of campania, Italy has been made for over 1000 years. The pasta made in this region is arguably the best in the world. The EU and Italian Government gave it IGP status (Indicazione Geografica Protetta) in 2012. It is the first pasta “factory” to receive this certification in the world. The pastas must be pressed through bronze dies which gives the pasta its rough texture and must be made with Durum wheat and spring water from Gragnano which is low in calcium and high in minerals. The utilization of the Durum wheat is what provides it’s beautiful al dente quality. The pastas must be dried naturally, not using any ovens which requires more time but provides a superior quality. This family has been making pasta for over 500 years, due to unfortunate events the family was forced to sell its company in 1994. However, their love for making pasta never stopped and they were able to open a new company, Antonino “Pastaio” is continuing their passion and sharing their family’s secrets to the world.