Pappardelle with Chili Pepper, a concentrate of flavor and exostism There is pappardella, intended as a long and contented speech that bores after a few seconds, and there is egg pasta cut into wide strips, which never ceases to enchant, especially if seasoned with a nice sauce full-bodied and with a strong taste. Instead, we will talk to you, without going too long, about chili pepper and tomato paste, two ingredients - together with durum wheat semolina, eggs, water and salt - of our Pappardelle produced with passion and artisanal patience. In the Old Continent, chili found such favorable conditions for cultivation that it spread rapidly as an ingredient in the “poor” recipes of the time and as a preservative for other foods and foods. Originally it was just a food plant, called Pomme d'amour, whose golden fruits were attributed aphrodisiac powers. There's a lot of concentrate in our pappardelle. Of flavor.