Organic Pappardelle toscane
Organic semolina pasta 100% Tuscan wheat. Smooth texture thanks to the use of bronze dies with teflon extrusion.
DRYING TIME: Pasta dried for 3,5 days (84 hours) at temperatures below 38° centigrade.
IDEAL WITH: In Florence and Chianti, the pappardella di San Lorenzo is traditionally cooked with a ragù made with hare (called "sulla lepre" in Chianti), rabbit or wild boar. Pappardelle can also be enjoyed with a creamy tomato, ricotta and basil sauce.
Since our pasta is artisan…
We recommend storing it at temperatures below 18°C and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects.
The cooking time may vary slightly depending on the quantity and quality of the protein contained in the wheat after the pasta making. Indeed, the wheat's growth is influenced by atmospheric conditions and the type of soil. This is why the semolina obtained is always different and can affect the pasta-making process and therefore the characteristics of the pasta: cooking, the toughness of the gluten, the amount of starch released into the pot, etc.
The irregularities in size, cut and colour are typical of traditional artisan pasta.
Our labels are applied by hand.
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100% Italian organic ancient grains
For 5 generations, the Fabbri Method has paid attention to the entire supply chain: from the choice of the best wheat , to delicate pasta making and drying at natural temperatures. All with the original machinery and bronze dies from the 1950s.
Our pasta
Our
artisanal pasta
100% Italian organic grains and very low temperature grinding.
Our company uses 100% Italian organic grains chosen based on the nutritional properties , quantity and in particular the quality of the gluten .
