N° 1-35 Pappardelle Nido
Garofalo Pappardelle Nido are a typical Tuscan dish, a speciality arisen from the passion and ancient knowledge of pasta masters.
Their porosity is the result of a delicate balance between premium ingredients and bronze drawing, allowing them to bind to sauces.
They remain al dente and have a full-bodied appearance.
- Cooking Time
Thoughts and inspirations
In dialect pappare means eat. Their ancient tradition dates back to at least the Middle Ages; they were even admired by Boccaccio who mentioned them in Decameron and in a late work, Corbaccio. The traditional Neapolitan recipe that goes best with this pasta is Pappardelle con porcino di Avellino (with Avellino porcini mushrooms).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kl / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g