Egg pappardelle are a typical format of the Tuscan tradition but now widespread throughout Italy. Farabella makes them in a gluten-free version and they go perfectly with both light and delicate sauces and ragù with an intense and decisive taste. They are made with the best corn and rice flours, with “free-range” eggs (from outdoor farming), with maiella spring water and with a slow drying process, in compliance with the ancient pasta tradition of fara san martino. Thanks to the rough surface, they hold any type of condiment in the best possible way. Ingredients: Cornmeal, free-range eggs (26%), rice flour, corn starch. May contain soy. Storage: Store in a cool, dry place.