Egg Pasta Pappardelle Cipriani with Spinach

Weight: 250 g / 8.82 oz

Exclusively produced at Cipriani's facilities in Venice, Cipriani's Egg Pappardelle with Spinach presents an exquisite blend of traditional craftsmanship and innovative flavors. These wide pasta ribbons, enriched with spinach, redefine the art of pasta-making. With a cooking time of 4 minutes, these pappardelle, measuring 1.5 cm in width when dry and expanding upon cooking, showcase the brand's dedication to quality and expertise in pasta production.

Code: 003308
€8.00
In stock

Infused with vibrant spinach, these pappardelle boast a striking green hue that remains visually appealing even after cooking. Their initial thickness of 0.6mm allows them to cook to a perfect al dente consistency, while their ability to enlarge gracefully during cooking ensures a satisfying texture.

Ingredients
Durum wheat semolina, egg (25%), spinach powder (2%).
Conservation
24 months
Product Infos
Free from: Kosher
Made In Italy
Nutritional Values
Carbs: 68.7g
Energy kCal: 378kcal
Energy kj: 1600kcal
Fats: 4.6g
Fibers: 2.6g
Proteins: 14.2g
Salt: 0.1g
SatFats: 1.3g
Sugars: 2.9g

The Traditional Recipes

Egg Pasta Pappardelle with Spinach with Butter and Cheese

The simplest - and some say the best - way to prepare egg pasta. It should go without saying that the pasta, butter, and cheese must all be nothing less than perfect.

SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE

  • salt
  • 3/4 pound Egg Pasta Pappardelle with Spinach (330g)
  • 3/4 cup (6 ounces) unsalted butter softened (170g)
  • 6 tablespoons freshly grated Parmesan cheese (45g), plus extra to pass at the table
  • freshly ground pepper (optional)

Bring a large pot of water to a boil. Salt the boiling water, add the pasta and cook for 2 minutes or until al dente. Drain the pasta. Put the softened butter and the grated cheese into the hot pot, return the pasta to the pot, and stir vigorously with a wooden spoon or a fork for 2 or 3 minutes, until everything is creamy and well combined. Season with a little salt and a grind or 2 of pepper if you wish.

Put the pasta in a heated serving dish. Serve immediately, passing around a small bowl of grated Parmesan cheese.

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