These wide, hearty egg noodles really show off the pasta's silky texture. Egg Pappardelle derives from the word pappare, meaning "to gobble up," which the Romans usually do with slowly cooked, chunky sauce like a ragù of porcini mushrooms or veal.
Rustichella d'Abruzzo produces excellent pastas. Egg Papparadelle is one of my favorites. Well worth the small extra cost over supermarket brands.
R
Robert Wallace
Great taste
This the best pappardelle hands down.
B
Billie Jean
Please sir may I have some more
Wonderful. Purchased to have with bolognese sauce. (Had to repeat the meal the next night!) Now thinking of all the ways I want to try while I wait for my next order. (Pappardelle tonnato?)
