Marcozzi Bronze Die Pappardelle

Name: Marcozzi Bronze Die Pappardelle
Brand: SPECIALITY FINE FOOD TRADERS
SKU: MARPAP
Price: 5.75 GBP
Availability: InStock

£5.75

Net: 250g Le Marche, Italy

Bronze-die pappardelle from Marcozzi di Campofilone — handcrafted Italian egg pasta made from durum wheat semolina and 35% fresh eggs. The widest ribbon pasta in the range, built for the richest, most robust sauces.

£5.75

Pappardelle takes its name from the Italian "pappare" — to gobble up — and the name fits. These are the widest ribbons in the long pasta family, and their generous surface area makes them the definitive match for the heaviest, most deeply flavoured sauces in the Italian repertoire. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.

The bronze die extrusion produces a rough, porous surface that grips and holds sauce in a way that smooth, Teflon-extruded pasta cannot. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with real substance, bite, and an ability to stand up to the most robust preparations. Pappardelle is the traditional partner for slow-cooked game ragùs — wild boar, hare, venison, duck — where the wide ribbons catch and hold the thick, rich sauce. It is equally at home with braised oxtail, osso buco, lamb ragù, and rich mushroom sauces built on porcini or mixed wild mushrooms. Anywhere you need a pasta that can carry serious weight without collapsing, pappardelle is the right choice.

Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.

Storage: Ambient. Store in a cool, dry place away from light and direct heat

Ingredients: Durum WHEAT semolina, EGGS 35%

Net: 250g (Serves 4)

Bring a large pan of well-salted water to a rolling boil. Add the pappardelle and stir gently once it has softened to prevent sticking. Use a generous amount of water — the wide ribbons need space to move freely.

Cook for 6–8 minutes. Pappardelle is wider and thicker than the other Marcozzi shapes and takes a little longer. Taste from 5 minutes to catch it at the right point.

Drain, reserving a cup of the starchy cooking water. Toss immediately with your sauce, adding splashes of the pasta water to help the sauce emulsify and cling to the rough, porous surface.

Pappardelle is the classic match for slow-cooked game ragùs — wild boar, hare, venison, and duck all pair beautifully. The wide ribbons catch and hold thick, rich sauces that would slide off narrower pasta shapes.

It also works exceptionally well with braised oxtail, lamb shanks, osso buco, and rich wild mushroom sauces — particularly those built on porcini or a mix of seasonal wild mushrooms with cream.

For a simpler preparation, toss with brown butter, crispy sage, and freshly grated Parmigiano-Reggiano. The width of the pasta gives even a restrained sauce real presence on the plate.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Pappardelle takes its name from the Italian "pappare" — to gobble up — and the name fits. These are the widest ribbons in the long pasta family, and their generous surface area makes them the definitive match for the heaviest, most deeply flavoured sauces in the Italian repertoire. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.

The bronze die extrusion produces a rough, porous surface that grips and holds sauce in a way that smooth, Teflon-extruded pasta cannot. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with real substance, bite, and an ability to stand up to the most robust preparations. Pappardelle is the traditional partner for slow-cooked game ragùs — wild boar, hare, venison, duck — where the wide ribbons catch and hold the thick, rich sauce. It is equally at home with braised oxtail, osso buco, lamb ragù, and rich mushroom sauces built on porcini or mixed wild mushrooms. Anywhere you need a pasta that can carry serious weight without collapsing, pappardelle is the right choice.