Pappardelle and pasta nests are perfectly portioned and ready to shine in all your favorite sauces.
What Is Pappardelle?
First, let’s begin with how to pronounce pappardelle: pa-par-DAY-lay. Originating in Tuscany, Italy, the home of many rich and meaty pasta dishes, pappardelle noodles are long, flat ribbons made traditionally as egg pasta. The broad surface area makes pappardelle a great pasta for standing up to heartier, chunkier sauces and meat ragùs. These golden ribbons of pasta are often paired up with decadent cream sauces, too. For these reasons, pappardelle is an excellent wintertime pasta—ready to warm you up on even the coldest months of the year.
What Is Egg Pasta (Egg Noodles)?
Simply put, egg pasta is a rich, golden-hued noodle made with eggs and flour. This pasta is made in long sheets that can be cut into various sizes of ribbons. Egg pasta is often packaged in nests, or small portions of dried noodles that are dusted with semolina flour and resemble a nest shape.
Egg Noodles vs. Pasta: Many wonder what the difference is between traditional pasta and egg pasta, but the answer isn’t so black and white. Let’s dig in.
The biggest differences between egg noodles and traditional pasta are the ingredients and the shapes they come in. As its name suggests, egg noodles are made with eggs and wheat flour. The typical bag of dry pasta in the grocery aisle is made with just durum wheat semolina flour. Egg pasta is created in pasta sheets and usually limited to shapes that can be cut from these sheets, such as long ribbons of various widths, as well as squares and circles to make ravioli—for example.
What Are Pasta Nests?
Pasta nests are portions of pasta that have been twirled together into a nest shape to dry. These nests are conveniently portioned for cooking. We recommend two DeLallo Pasta Nests per person for a main course.
Do pasta nests stay together when cooked? No, they separate in the boiling water while cooking.
Pappardelle And Pasta Nests - The Delallo Difference
DeLallo Egg Pasta Nests are made in Northern Italy, the birthplace of egg pasta. This authentic Italian pasta is crafted with the highest quality durum wheat, farm-fresh eggs and generations of pasta-making experience. Our Egg Pasta is kneaded with 6 eggs per kilo and shaped with bronze dies—an artisanal method of pasta extrusion that creates just the right surface texture for capturing sauces.