Marilungo - Imported Italian Pappardelle Egg Pasta

We prepare each dough with durum wheat semolina and fresh eggs without adding water.

Pasta Marilungo is prepared with first extraction coarse semolina obtained from durum wheat grown in the Marche, Umbria and Tuscany and our eggs are all from free-range hens.

The processing follows an artisanal procedure, with some phases performed by hand; after mixing and cutting, the drafting, drying and packaging are handcrafted, as a housewife would do at home.

The dough is worked until a thin sheet is obtained, cut into various formats and placed on sheets of paper.

The drying is slow and gradual (between 24 and 36 hours at low temperature) and in this phase the dough loses 40% of its weight, thus allowing to obtain a high yield product (250 g for 4 portions) .

During cooking, which takes place in less than two minutes, the pasta regains its weight, while maintaining its nutritional and organoleptic qualities unaltered.