Fresh Egg Pappardelle: Tuscan Tradition, Restaurant Format
Pappardelle are the wide egg-pasta ribbons of Tuscan and Apennine tradition, made by Pastificio Stroppa from Italian durum wheat semolina and 16% Italian egg, dusted with rice flour. Each 1 kg tray is packed under protective atmosphere and supplied in cases of 6 (6 kg net). Stored refrigerated at +4 °C with a 35-day shelf life, they cook in salted water in 4-5 minutes and deliver 304 kcal and 11 g of protein per 100 g.
What Pappardelle Are
The name comes from the Tuscan verb pappare, to eat heartily. At 2-3 cm wide, pappardelle are the broadest of the long egg-pasta cuts, designed to carry rich, structured sauces. They belong to the central-Italian tradition of sfoglia all'uovo, the egg sheet rolled and cut by hand across Tuscany, Emilia and the Apennine ridge, historically paired with game and woodland ingredients.
The Producer: Pastificio Stroppa
Pastificio Stroppa was founded in 1968 in Fizzonasco di Pieve Emanuele, south of Milan, by a father and son devoted to artisanal fresh pasta. From the original handcrafted production for a few Milanese shops, the company became one of the European references for traditional Italian fresh pasta, obtaining organic certification in 2002 and developing a long-life fresh-pasta line. Today the family business serves restaurants, catering and retail with strict quality control.
Sensory Profile
The dough shows the natural yellow colour typical of egg pasta, a soft yet firm texture and a clean, characteristic aroma and taste. The 16% egg content gives the sheet body and elasticity, so the ribbon stays al dente and holds sauce without breaking. The rice-flour dusting keeps the strands separate in the tray.
Technical Specifications
Ingredients: Italian durum wheat semolina, Italian egg 16%, water; dusted with rice flour. Allergens: cereals containing gluten (wheat) and eggs; may contain traces of soy, milk, nuts, mustard and lupin. Nutrition per 100 g: 1290 kJ / 304 kcal, fat 2.1 g (of which saturates 0.7 g), carbohydrate 60 g (of which sugars 1.6 g), fibre 0.6 g, protein 11 g, salt 0.08 g. Net weight 1 kg per tray, 6 trays per case (6 kg net). Storage at +4 °C, shelf life 35 days. Production under HACCP (Reg. EC 852/04), GMO-free, analyses by an Accredia-accredited laboratory.
Professional Uses
Cook the pappardelle in plenty of salted water for 4-5 minutes, then finish them in the pan with the sauce for one minute so the starch binds. The classic pairing is pappardelle al cinghiale (wild boar ragù); equally canonical are porcini mushrooms, hare ragù (alla lepre) and venison. Allow about 100-120 g per main-course portion. Finish off the heat with grated Parmigiano Reggiano DOP and a drizzle of extra-virgin olive oil. Avoid overcooking: beyond 5 minutes the ribbon loses bite and tears.
Pairings
Pappardelle call for full-bodied sauces: wild boar, hare and venison ragù, creamy porcini, duck ragù or a slow beef ragù. Round the dish off with Parmigiano Reggiano DOP, Italian extra-virgin olive oil and, for a luxury touch, black truffle oil. They sit naturally alongside the other Pastificio Stroppa fresh egg cuts such as tagliatelle and tagliolini.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who It Is For
Designed for restaurants, trattorias, hotel kitchens, catering and gastronomie that want a ready-to-cook fresh egg pasta with consistent quality and a generous 35-day shelf life. The 1 kg tray and 6 kg case suit high-rotation service while keeping food cost under control.
