Eduardo's Pasta Co. Pappardelle Pasta, Hand-Laminated Egg Pasta, Ambient Temperature Slow Dried, Artisan San Francisco Pasta Since 1977, 12oz (4-Pack)
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€14.00
Preis bei Onlinekauf
Kostenloser Versand
30 Tage kostenlose Rückgabe
Verkauft und versendet von www.hybrydakultur.pl
30 Tage kostenlose Rückgabe Details
Produktdetails
| Artikelnummer | 221311946 | Erscheinungsdatum | 2026/05/03 | Listenpreis | €14.00 | Modellnummer | 221311946 | ||
|---|---|---|---|---|---|---|---|---|---|
| Kategorie | |||||||||
- HAND-LAMINATED THE TRADITIONAL WAY — HEARTY, SUBSTANTIAL, INTENTIONAL: Eduardo's Pappardelle is hand-laminated the traditional way — producing wide, hearty ribbons with genuine body and bite. If you want paper-thin pasta, this isn't it. If you want pappardelle that stands up to slow-braised short rib, wild boar ragù, or a deeply reduced mushroom cream without dissolving into the sauce — this is exactly what you've been looking for.
- AMBIENT TEMPERATURE SLOW DRIED — THE WAY NONNA'S DRY THEIR PASTA: Every bag of Eduardo's is dried at ambient room temperature — the way Italian grandmothers have always done it, because they knew something industrial pasta makers forgot. Most premium pasta brands dry at 120°F or higher. Eduardo's never has. Not once in nearly 50 years. Low and slow drying preserves the flavor, the golden egg color, and the structural integrity that high-heat drying destroys. You can taste the difference.
- HAND-NESTED RIBBONS THAT UNFURL TO 19-20 INCHES: Each nest of Eduardo's Pappardelle is hand-formed and unfurls to a full 19-20 inch ribbon in the pot — long enough to cook in less water, concentrating the starch into a rich, silky pasta water that emulsifies your sauce the way restaurant pasta does. That's not a byproduct — it's an ingredient. Eduardo's long cuts are designed to make it.
- 100% EGG PASTA — CAGE-FREE EGGS, DURUM WHEAT SEMOLINA, NOTHING ELSE: Made with cage-free eggs and 100% durum wheat semolina. No artificial additives, no fillers, no semolina-and-water shortcuts. Richer flavor, a deeper golden color, and a pasta that contributes to the dish rather than just carrying it. This is what egg pasta is supposed to taste like.
- SAN FRANCISCO MADE SINCE 1977 — FOUR BAGS, ONE EXTRAORDINARY PASTA: Each 4-pack gives you four 12oz bags of Eduardo's Pappardelle at pantry-stocking value. Eduardo Morettoni began making pasta this way in San Francisco in 1977. On the same equipment. With the same methods. The Zucchi family continues that tradition today, unchanged, because the pasta speaks for itself. Hand-laminated. Egg pasta. Ambient temperature slow dried. San Francisco made since 1977.
| UPC | 850181005246 |
|---|---|
| Size | 12 Ounce (Pack of 4) |
| Item Form | Dried |
| Brand Name | Eduardo's Pasta Co. |
| Unit Count | 48.0 Ounce |
| Item Weight | 12 Ounces |
| Manufacturer | Eduardo's Pasta Co. |
| Coin Variety 1 | Alphabet Pasta |
| Container Type | Box |
| Number of Items | 4 |
| Item Package Weight | 3.6 Pounds |
| Allergen Information | Eggs, Wheat |
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