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Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany, perfect with tomato sauce or pork ragu. 200g, serves 2
Preparation, cooking and serving instructions
For the dry one : Place in boiling water for 13-14 minutes.
For the frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, reheat and consume within 48 hours. To reheat, place in the microwave for 2 minutes, stirring after one minute.
Durum Wheat Semolina, Free Range Egg (Pasteurised).
There was a generous amount but would use a lighter pasta with the Ragu next time. Too many carbs for me.
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