Cipriani Egg Pasta comes in two cuts, pappardelle and tagliarelle. It is the classic Cipriani pasta sheet, soft and elastic, in the style of home-made pasta spread and cut on a marble kitchen top.
Egg pasta should not be cooked al dente. It should be soft but still hold together, and Cipriani suggests giving it a minute more rather than a minute less. Arrigo Cipriani's advice for judging a restaurant is to order pasta with butter and cheese, since a dish that plain has nothing to hide behind.
