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The width of Pappardelle Egg Pasta (1.4cm), unique consistency and porousness make it perfect combined with the most succulent and richest ingredients, such as game ragout, as well as autumn and winter flavours.
Curiosity: the name "Pappardelle" may come from the verb "pappare", devour, eat with greed: a well-justified reaction when you have such an inviting plate of pasta!
La Campofilone is located in the town of Campofilone in the Marche region and makes dried egg pasta with the freshest ingredients possible focusing only on high quality. Since 2013, the Campofilone chain has become an association of farmers who produce the wheat that becomes the semolina in their pasta. In 2015, they started their first chicken farm, where they feed chickens with only noble grains.
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