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  • Egg Pappardelle
  • Egg Pappardelle

Egg Pappardelle


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A dough made of durum wheat semolina, fresh eggs, and water from Monti Sibillini, bronze dies and slow drying at low temperatures: this is the secret of success of the Egg Pappardelle of San Ginesio. The name of this pasta shape, which resembles very large fettuccine or noodles, even contains the sense of satisfaction that you feel tasting egg pappardelle with a creamy cheese sauce or tasty meat based or truffles based condiment.

Type: Egg Pasta
Manufacturer: Azienda Agricola e Agrituristica Luciani Diego
Made in: Marche (Italia)
Net Weight: 300 g

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The name "pappardelle" leads immediately to the expression used in the dialect of central Italy "pappare" that is "eating with gusto"; it is, in fact, from these areas that this pasta shape has its origins. Handed down by grandmothers always equipped with a rolling pin and wooden counter top, this gastronomic excellence stands the test of time and finds approval beyond the Italian borders, driven by the success of his cousin, the Maccheroncini of Campofilone. A dough made of durum wheat semolina, eggs produced in barns, uncontaminated water from the Sibillini Mountains, bronze die and slow drying at low temperatures, are the essential features that this type of pasta must have to respect the historical tradition of San Ginesio (Marche, Italy).

The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 5 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

Durum wheat semolina and whole fresh eggs. Percentage of egg 27%, very slow drying at low temperature

Wandering the hills of the Marche, wherever you decide to eat, you will find a grandiose dish of Egg Pappardelle on the menu. This meal will allow you to discover all the flavors of tradition of the Marche, especially when paired with a Porcini Mushrooms Sauce and a glass of Lacrima di Morro D'Alba.