Trader Joe's Egg Pappardelle Pasta

Manufacturer: Italian Products Brand: Morelli

The name for pappardelle comes from the Italian word pappare which means to gobble up. Whether served with a meat sauce, sautéed vegetables or seafood, you will be sure to gobble this pasta up. The pasta, especially good al dente as all Italian pasta should be, has an unmistakable flavor of the wonderful wheat germ, plain or in combination of any of the all-natural flavors added to the dough.

Manufacturer: Groceries Brand: Garofalo

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Manufacturer: Rustichella d'Abruzzo

Taste this pasta while you are still cooking it and before adding any sauce to it; you will fully appreciate the taste of durum wheat. Cook it until still firm, drain it and serve it. If you wish to add some grated cheese to it (parmesan cheese or sheep's

Manufacturer: Groceries Brand: Garofalo

Gluten free

Manufacturer: Filotea Brand: Filotea

The same beautiful Filotea pasta as the hand folded ones in designer packaging is now also available in nests. This type has a more “rugged” texture and a folded shape like a birds nest. Same amazing flavor and uses but more rustic in its appearance and mouth feel. A pasta almost double the width of the Tagliatella. The “wildest” of the cuts and pairs excellently with game.

Manufacturer: Groceries Brand: Garofalo

Durum wheat pasta

Manufacturer: De Cecco Brand: De Cecco

Flat, broad and long, curled into tangled nests, Pappardelle is one of those comfort pastas, hearty and rich and filling. Enriched with eggs (only the freshest!), and kneaded into the thinnest possible strands. Pappardelle matches well with hearty meat sauces, able to withstands lots of flavor and texture. Also great with heavy and creamy sauces like Alfredo, that coat the strands nicely and evenly. Cooking time is 7 minutes.

Manufacturer: Leonardo Carassai Brand: Leonardo Carassai

Pappardelle: This wide noodle pasta is best served with a rich meat sauce, especially game meats, or porcini mushroom sauce. The Leonardo Carassai family has been in the milling business since 1850, subsequently branching out to become one of the few artisanal pasta companies in Campofilone. Today, Leonardo Carassai, one of the few producers of this Campofilone delicacy, follows the rigorous traditional methods and recipe to make the dough, using only carefully selected premium-quality soft wheat flour, durum wheat semolina and fresh eggs. The company still uses the old-fashioned bronze wire-drawing method to prepare the different cuts, which are then dried very slowly at low temperatures, giving the pasta its rough texture ideal for better sauce absorption. This is why Carassai Pasta has a unique flavor and it is super light, making it easy to digest. The Leonardo Carassai Pasta di Campofilone is not just pasta, it is a delicacy. Deci'Ova means "ten eggs". In fact, the original recipe of the Maccheroncini di Campofilone calls for 10 eggs per each kilogram of soft wheat flour and durum wheat semolina. They are the only ingredients used to make this delicacy, a pasta with a unique wholesome flavor and very light on your digestive system.

Manufacturer: Antica Madia Brand: Antica Madia

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up. These L'Antica Madia pappardelle have a special texture. They only need to be cooked for 3-4 minutes.