From the team behind one of the most dynamic pasta kitchens in Australia comes Ciao Fabbrica Pasta for Food Service. 

Pappardelle hails from Tuscany, where 'papparsi' means to 'gobble up' in local dialect. A fat, flat noodle that asks for chunky, fatty sauces like ragu. The fat of the sauce coats the flat noodle as chunks of slow-cooked meat/vegetables catch in the large folds of the pasta.

Handmade in Sydney using locally sourced, free range eggs and '00' flour direct from the NSW wheat belt in Dubbo (Ben Furney Milling).

With less than half the cooking time of dried pasta, this is some of the best commercially available fresh pasta anywhere in the country.

Size | Ctn 8 x 500g

Origin | Sydney, NSW