Cipriani Food Pappardelle Extra Thin Egg Pasta. In 1931 Giuseppe Cipriani opened the doors to Harry’s Bar, just off Piazza San Marco in Venice. The concept was to serve his customers as they would want to be served themselves. The secret of the Cipriani restaurants is to treat each guest as royalty. The pasta they have created is special, seven grade a fresh eggs are used in every kilo of pasta, the dough is processed throught the press one hundred times, making it thin, and delicate in texture.
- Pappadelle Extra Thin Egg Pasta
- From the famous Cipriani restuarnts
- Kosher Parve
so quick and easy
Pasta is delicious, and I have bought more to give to friends. Can’t get better than that.
MarceneEast Schodack, NY
This was the first time I used this pasta. Bought it after seeing it in one of Ina’s recipes and boy was it good. It will become a staple in our family. Vendor was very quick with the shipment and the pasta arrived unbroken! Will definitely buy again.
The only pasta for bolognese
Their Pappardella noodles are extra thin and use more eggs. Using them makes my bolognese sauce a “to die for” dish.Cipriani Food Tagliarelle Extra Thin Egg Pasta, 8.82 oz
Best you can buy
Absolutely the best dried pasta I have ever used. Better than 95% of the fresh pasta you can buy. A little pricey but worth every penny. I buy it at Citerella’s in NYC when I visit my daughter and I am glad to find it online.
Excellant dry pappardelle , pasta is very thin , follow the directions , comes out prefect ,ready for any codimento ,so many uses , bravo !