Pappardelle Pasta is made from (traditionally) eggs that are long, flat, and broad. Rich, intense - and generally meaty - a sauce that originates in Toscana (Tuscany). Due to its rough texture and large surface area, pappardelle is the perfect accompaniment to more robust sauces and ragus.
There are different reasons why Pasta Cocco is so unique and still said to be among the best pasta in Italy. Produced with traditional old machines, Giuseppe Cocco has rebuilt right after the second world war, piece by piece, the necessary tools to continue his father’s know-how for Italian pasta making."
