Pappardelle are long, flat and broad ribbons made with durum wheat and farm-fresh eggs, the large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to robust and rich sauces. Our egg pasta is extruded through bronze dies for an artisanal sauce-hugging texture, then swirled into portion-sized nests for cooking convenience. For a simple preparation, try Egg Pasta with butter and Parmigiano-Reggiano.

Made in Italy with 28% egg for a golden color and rich flavor.
Crafted with the finest durum wheat, farm-fresh eggs and cool spring water.
Extruded with bronze dies for an artisanal sauce-hugging texture.
Perfect for both simple and hearty sauces, from cream sauces and ragu to butter and herb sauces.
Kosher, Non-GMO, All Natural

Kitchen Tips and Usage Tips:

Be sure to drop the nests into boiling water, let them loosen up and then start to stir.

Save pasta water for enhancing your sauces.

Traditionally used in intense meaty sauces like bolognese, short rib ragu, Also goes well with rich creamy sauces, and sausage and mushrooms.

Instead of serving with sauce, simply add butter, Parmigiano-Reggianno and fresh parsley for an upgraded butter noodle dish.

Frequently Asked Questions:

What is pappardelle?

Pappardelle are large, very broad, flat pasta typically made with eggs and durum wheat flour similar to wide Fettuccine.

What makes pappardelle unique?

The width of the noodles and it is enriched with egg which gives it a richer flavor and a different texture made with only durum wheat semolina.

How do you pronounce pappardelle?

Pah-ppahr-dell-eh

What is pappardelle made of?

Ours is made with 28% egg, durum wheat semolina.

Is pappardelle the same as egg noodles?

Yes, it is one of many different shapes of egg noodles

What is the closest pasta to pappardelle?

The best substitute for pappardelle is Tagliatelle which is another egg pasta, with a narrower width. You can also use Fettuccine as a good substitute.