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La Romagna Pappardelle Egg Pasta

500 grams - Italy

A story in the making for thousands of years. A number so large that, when it relates to our life today, it is hard to put it in perspective. The history of pasta, like many foods, is clouded with stories that are passed from generation to generation. Clarity on this issue, like pasta water, gets cloudier over time... not clearer.

The ancient Etruscans inhabited Etruria, the area known today as Tuscany, Latium, Emilia-Romagna and Umbria, in central Italy. Some 2400 years ago, the Etruscans of Etruria started to create flat noodles made of farro.

Imagine that every Sunday in the kitchen, the matriarch of the family would create Stringozzi, a long, narrow, flat, squared-edged noodle for la famiglia. With a careful hand, she would create a figure-eight pile of noodles to eat on Sunday - as well as for the rest of the week.

La Romagna has taken these classic shapes and paired them each with their own type of flour. The Pappardelle is made of Durum Wheat semolina and local eggs.

After all is said and done, the history of pasta is less important than finding that special pasta amongst all the options that are available today. These three are some of the most memorable and finest quality we have come across. Not "fancy" or made by some exotic "designer" of pasta. Just pasta the way it should be - familiar family pasta that is delicious to eat.

about Papperdelle Pasta

Papperdelle is a wide flat egg pasta. What I grew up calling "noodles". So delicious, and filling - one package is enough to make a meal. Perfect for beef stroganoff.