Pappardelle - Pasta di Gragnano IGP - Ctn 16 x 500g

Pappardelle

Pappardelle are wide, flat ribbons of pasta, traditionally made with egg and flour, known for their luxurious texture and ability to carry rich, hearty sauces. The name comes from the Italian “pappare”, meaning “to gobble up”—a fitting nod to their comforting, generous character.

Originating in Tuscany, pappardelle are closely associated with slow-cooked meat ragùs, particularly game such as wild boar, hare, or duck. Their broad surface and gentle curl make them ideal for thick, rustic sauces that cling to each strand.

• Best for: Hearty meat ragùs, wild game, creamy mushroom sauces.

Classic Dishes Featuring Pappardelle

• Pappardelle al Cinghiale – A Tuscan classic with wild boar ragù, red wine, and rosemary.
  
  
• Pappardelle al Ragù di Anatra – With duck, tomato, and aromatic herbs.
  
  
• Pappardelle ai Funghi Porcini – A rich, earthy sauce made with fresh or dried porcini mushrooms.
  
  
• Pappardelle alla Boscaiola – With pancetta, mushrooms, cream, and peas.
  
  

About the Producer

Pastificio Carmiano is an artisanal pasta producer based in Gragnano, Campania, a town recognised for more than 500 years as the historical centre of dried pasta making in Italy. Nestled between the Lattari Mountains and the Amalfi Coast, Gragnano lies just a short distance from Mount Vesuvius, Naples, and the ancient ruins of Pompeii. Its unique position—exposed to sea breezes, mountain air, and steady southern sunlight—created ideal conditions for air-drying pasta. The town's historic and continued importance for artisan pasta is recognised by its Protected Geographical Indication status, Pasta di Gragnano IGP.

Carmiano uses 100% Italian semolina from a single mill in Apulia and combines it with pure spring water from the Monti Lattari. The dough is bronze-extruded to create a coarse surface ideal for holding sauces. The pasta is then dried slowly, between 18 to 60 hours, depending on the shape, using modern static cells that simulate the historic open-air drying methods. Much of the process remains manual, guided by the expertise of the head pasta maker.

Notably, Pastificio Carmiano’s Linguine was featured in the Top Italian Food 2024 Guide by Gambero Rosso. Gambero Rosso is one of Italy’s most trusted names in gastronomy, known for its guides, ratings, and media that highlight the country’s best food, wine, and producers.

The company also shows a strong commitment to the environment, using 100% recyclable, plastic-free packaging.