Egg Pappardelle 1 kg (Case 5 kg) MARC

What it is

Egg Pappardelle are broad, flat Italian pasta made with egg, designed to carry sauce across its wide surface. The professional format is a 1 kg pack with 5 kg in the case, giving kitchens a clear bulk format for service planning.

Producer and format

Pastificio Marcello is the named supplier for this reference. The 1 kg pack and 5 kg case format fit a pasta station that needs repeatable mise en place, while the wide ribbons are easy to portion before cooking.

Organoleptic profile

The broad shape gives a generous pasta bite and a surface that holds ragù, cream sauces and other substantial dressings. The egg-pasta character is rounded and savoury, while the slightly porous texture helps the sauce cling to the ribbon.

Professional uses and dosing

Use 80 to 100 g of pasta as a starting portion per guest, then adjust to the menu and sauce. The 1 kg pack covers roughly ten to twelve such portions. Serve with ragù, mushroom or cream sauces, tomato preparations or seasonal vegetables.

Common mistakes to avoid

Do not overcook the ribbons or leave them standing in water after draining. Avoid using too much sauce, which can hide the pasta texture, and do not break the wide ribbons unnecessarily during mise en place.

Storage and handling

Store the sealed pasta in a cool, dry place protected from humidity and strong odours, following the label. Once opened, close the pack well and use clean, dry utensils when portioning.

LAPA logistics in Switzerland

LAPA supplies Italian pasta and foodservice references to professional kitchens throughout Switzerland. The 1 kg pack and 5 kg case help restaurants, trattorias and catering teams plan regular pasta production.

Who it is for

Restaurants, trattorias, caterers and Italian kitchens looking for broad egg pasta for ragù, creamy sauces, mushroom dishes, seasonal vegetables and generous plated pasta service.