Fettuccine’s heartier, shy cousin, this pasta gets its name from the Italian word “Pappare” which means to “eat” or how we like to say, “to gobble up!” Let us tell you why. Because of its wide, ribbon-like shape, it holds heavier, meaty sauces exceptionally well, much like our hearty Bolognese sauce. But don’t let its sturdiness mislead you, Pappardelle is richer, fluffier and more absorbent than you might expect. You won’t regret indulging in these dreamy, velvet ribbons.
I N C L U D E D
D I R E C T I O N S
Bring a large pot of water to a boil. Season with salt; add the pasta, stir occasionally, and cook to desired texture.
If adding to a meat or cream sauce, cook until about 2 minutes before al dente. Drain, reserving one cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously to coat. Add half a cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about two minutes. Add a little more pasta water if the sauce is too dry.
H O W W E L I K E T O D O I T
Pappardelle is especially made to dance with our Bolognese ragù.
S T O R A G E + C A R E
Pasta ships fresh
- Store in refrigerator up to 5 days
- Store in freezer up to 60 days
I N G R E D I E N T S
- Semolina Flour, Water, Salt