Sogno Toscano Pappardelle all'Uovo is a rich Tuscan-style egg pasta made for sauces substantial enough to match its exceptionally broad ribbons. Imported from Italy, Sogno Toscano’s recipe contains 28% egg along with durum wheat semolina and water, giving the pasta a richer flavor and golden appearance than standard semolina-and-water pasta. It is slow dried, bronze-die cut, packed by hand, and GMO-free, reflecting the traditional production methods used for Sogno Toscano’s artisan egg pasta. Pappardelle is particularly associated with the hearty cooking of Tuscany and central Italy, where its wide ribbons provide enough structure for robust sauces. Pair with wild mushroom sauces, beef or wild boar ragù, slow-braised meats, sausage, tomato, or simply butter and Parmigiano Reggiano. The producer recommends approximately 7–9 minutes of cooking.