Arrigo Cipriani chose the best Italian ingredients he could find to make the renowned pasta that is served in Harry’s Bar and Cipriani restaurants all around the world.
It’s a simple recipe – of durum wheat semolina and 7 eggs per kilo but has an extraordinary fragrance and an amazing yield.
Better still, it cooks in no time, well about three minutes, thanks to its thinness and the very low mois-ture content of the dough after it’s been slow dried over 14 hours.
Spinach Pappardelle is the ideal partner for wild mushroom pasta sauces, showered with a whole load of Parmesan.
