Egg Pasta Pappardelle Cipriani

Weight: 250 g / 8.82 oz

Cipriani's Egg Pappardelle embodies the essence of Italian culinary mastery. Exclusively produced at Cipriani's facilities in Venice, these wide ribbons of pasta, measuring 1.5 cm in width when dry and expanding upon cooking, represent a traditional delicacy reimagined. With a cooking time of 4 minutes, these egg-based pappardelle sheets, at a thickness of 0.6mm, showcase the brand's commitment to quality and expertise in pasta craftsmanship.

Code: 003314
In stock

Cipriani's Egg Pappardelle represents a harmonious balance of tradition and innovation. Celebrated for their ability to expand in size without compromising their texture, these pasta ribbons promise an indulgent and authentic Italian dining experience. Each bite of these pappardelle encapsulates the brand's dedication to excellence, offering a symphony of taste and texture that delights the senses.

Durum wheat semolina, egg (25%).
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 with Chicken and Vegetable Sauce

In Venice it is against the law for children to play football in the streets, so the players are constantly on the lookout for the police. When they see them coming, they shout “Sbiraglia” as they scatter in all directions. I have no idea why this Venetian slang word has been given to this dish.



  • 2 tablespoons olive oil
  • 2 whole skinless, boneless chicken breasts (about 1 pound/450g)
  • 1/2 teaspoon curry powder
  • salt
  • freshly ground pepper
  • 1/4 cup brandy (60 ml)
  • 2 to 3 cups cooked Vegetables Primavera (500 to 750 ml)
  • Egg Pasta Pappardelle (330g)
  • 1 tablespoon unsalted butter, softened
  • Cup freshly grated Parmesan cheese (15g)  plus extra to pass at the table (30g)

Preheat the broiler.

In a large skillet over medium heat, heat the oil and cook the chicken for 3 to 4 minutes per side, until it is golden and cooked through. Remove it from the pan and cut it into small dice. Return the chicken to the pan and add the curry powder and salt and pepper to taste. Cook for a minute or so, pour on the brandy, warm it, and carefully ignite it.

Cook until the flames die out. Add the vegetables and toss well. Set aside 1/2 cup (125 ml) of the sauce for garnish. Salt the boiling water, add the pasta, and cook for 2 minutes or until al dente. Drain well in a colander and add it to the skillet with the butter and Parmesan. Toss well, transfer to a heated platter, and garnish with the reserved sauce. Pass around a small bowl of grated Parmesan cheese.

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