Pappardelle All"Uovo (Egg Pasta)

IMPORTED FROM ITALY

Often served simply with a butter sauce and most famous in the northern regions of the country such as Piedmont, Pasta All’ uovo, or egg pasta, gives a more refined flavor along with slightly more vibrant color.

Featuring a higher ratio of egg to flour, sometimes made with only egg yolk and flour, Pasta All’uovo produces a meal holding more moisture than regular pasta, making it a perfect base to soak up a tomato or pasta based sauce.

With our recipe preserving ancient methods from Tuscany, continuing hundreds of years of pasta-making tradition, we ensure each piece is handmade to perfection to produce the most authentic, delicious egg pasta available in America.