Our handmade, artisanal pasta in traditional shapes and sizes is bronze die cut, dried at low temperatures and made in Cosenza in Calabria.
Pappardelle pasta is a flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. This pasta is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar, and it is particularly popular in the winter, when it can make the basis of a hearty, warming meal. This pasta's name comes from the Italian pappare, a verb which means “to gobble up.”
Durum wheat semolina, water.
Pasta Forte, a family-run company, based in Cosenza, Southern Italy makes artisanal pasta from the best selection of durum wheat semolina, using the bronze making procedure and a slow drying process at low temperature. The natural ingredients (water and durum wheat semolina), the quality control of the production process, and the handmade packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.