Organic Cipriani "Pappardelle" Egg Pasta

Our organic "Pappardelle" egg pasta is made with durum wheat & fresh eggs. Don't fall for the inferior egg powder pasta. This very thin and delicate pasta is made by Cipriani in Italy for the most authentic taste. Durum wheat is the best wheat for pasta making.

This egg pasta is very filling. One 250 gram box makes 5 portions as egg pasta absorbs a lot more water than regular pasta. For all your traditional Italian pasta recipes you can trust Cipriani pasta.

Notice: Our Cipriani pasta is sold as organic as it is made with organic ingredients. However it holds no official organic certification.

Who is "Cipriani"?

• Cipriani was founded in Venice, Italy in 1931. Giussipe Cipriani opened the doors to Harry's Bar along a canal just off Piazza San Marco, Venice, Italy. He then expanded his Cipriani empire to hotels & gourmet delicacies from Venice. His Cipriani pasta is an extra thin egg pasta which is made out of only 3 ingredients, Durum Wheat, Semolina & Eggs.
• Cipriani uses the best ingredients; 7 fresh eggs for each kg of durum wheat semolina. With their designed machine, they slowly process it through rollers and presses as many as 60 times. After a 14 hour drying period at low temperature, here it is: a thin sheet of pasta dough with a silky mounthfeel, that generously grows perfectly "al dente" in a few minutes of cooking.

What are your different types of Cipriani pasta?

• Pappardelle:
  • Region: Tuscany (Central Italy)
  • Pappardelle are wide ribbons of egg pasta, normally reserved for heavy, gamey ragus, and made things like wild mushrooms, wild rabbit or wild boar. Lovely chunky bits from the sauce get trapped between the flat noodles and it almost eats like a lasagne.
• Taglairelle (Tagliatelle):
  • Region: Emilia-Romagna (Northern Italy)
  • Tagliarelle are long, golden, silk-laden ribbons of pasta, a little wider than fettuccine. Their name comes from the Italian word "tagliare", or "to cut". It comes from the Emilia-Romagna region, while fettuccine is Roman. It can also be used in place of linguine. Tagliatelle is to fresh egg pasta what spaghetti is to dried. It's the big favourite in Northern Italy. It's also often served with the cheesy, buttery sauces Italians that from the north love so much, and especially with fresh basil pesto in Liguria. Tagliatelle has a soft and unchallenging texture and, when served simply with fresh asparagus, tomato, and basil.
• Tagliardi (Maltagliati):
  • Region Vento (North-eastern Italy)
  • These are the Cipriani interpretation of the maltagliati. They come in squares of about 3 centimeters by 3. The particular format makes them very versatile, they are perfect dipped in a traditional pasta and beans recipe. Another great classic is the Tagliardi with pesto.
  • In Italian, the word "maltagliati" literally means "badly cut"! Traditionally, these squares, rhombus or irregularly shaped flat pasta pieces started life as the remains of rolled out tagliatelle pasta dough or re-kneaded ravioli cuttings.
• Tagliolini:
  • Region: Liguria (North-western Italy)
  • Tagliolini is a thin pasta that about 3 mm wide. Tagliolini is very similar to tagliatelle, which is also made in long strands, except that the strands of Tagliolini are sometimes cylindrical, rather than flat, as tagliatelle's are. The sauces used with Tagliolini are usually smooth, creamy and relatively thin.
  • In Rome, the pasta has become popular served as a dish called "tagliolini cacio e pepe". "Cacio" is pecorino cheese, specifically "pecorino romano"; "pepe" is "pepper", specifically, black pepper. To make it, the romano cheese is finely grated, then mixed in a bowl with the pepper and a ladleful of the cooking water from the pasta to make a sauce. This sauce is then stirred into the drained, cooked Tagliolini, which is then garnished with some more grated pecorino, then served.