Casa Rinaldi Bronze Drawn Durum Wheat Pappardelle Pasta

Casa Rinaldi pasta represents the ultimate Italian tradition and experience. Each shape is produced using the ancient method of bronze die extrusion: this is a process in which the dough, made from durum wheat flour and water, is extruded through bronze dies, giving the pasta its roughness and consistency. Subsequently, a series of blades cut the product to the desired length. Then follows the drying phase, which is carried out slowly and at low temperatures. Casa Rinaldi's Pappardelle al bronzo no. 48 have an appearance reminiscent of artisanal pasta, thanks to their rough surface and full-bodied consistency obtained by using only bronze dies. They are characterized by a wider width than tagliatelle (a pasta format), as well as a delicate aroma and taste. For optimal preparation, boil the pappardelle in salted, boiling water, according to the time indicated on the packaging. We recommend seasoning with one of the pasta sauces from our selection. Our bronze-die extruded pasta is rough, opaque in color, with a delicate aroma and taste. It remains slightly 'al dente', and its consistent texture allows it to easily retain the sauce used for seasoning.