Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
This granular stock can be used in any type of recipe and is made of top quality meat extract. It is quick to dissolve and is perfect in broths, soups, risottos and for delicately adding flavour to any dish.
Farfalle are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle (butterflies). In the Italian city of Modena, farfalle are known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy.
Farfalle tricolore is one of the brand's signature pasta, created to bring a unique "flavor" to your recipes with selected ingredients: tomatoes and delicate spinach leaves.
Farfalle hails from Lombardy and Emilia. The pasta is recommended to fill with light sauces: based on butter, green peas with ham; white sauce of salmon and cream, as well as sauces based on soft cheeses, with the addition of saffron or curry.
Sedani in Italian is the plural of celery and if you take a close look at this short tubular pasta you can definitely see the similarity. Thanks to its linear ridges which resemble the ribbing of a celery stalk (hence the name), Sedani is the ideal pasta shape for casseroles and other oven-baked dishes, or served with robust, full-bodied sauces.