Pappardelle Pasta all`uovo

Even at home with her mother, Maria Alzapiedi regularly produced fresh pasta. A tradition that is still cultivated in many Italian families. Because their pasta was so good, Luigi Donnari encouraged his wife Maria to sell the highly prized pasta to selected customers. What started back then in the family circle has now become a serious business. Maria Alzapiedis fresh egg pasta has long enjoyed a legendary reputation far beyond her region in the Marche, enriches many restaurants with "homemade pasta" and our range with the non-plus-ultra of egg pasta. Maria is supported by her husband in the manufacture and in sales. She still makes the pasta all by herself. To do this, she mixes durum wheat semolina from Abruzzo, from Murgese in Puglia and from central Sicily to achieve the ideal consistency - and it is, let's say it in advance, sensual madness.