Filotea "Le Matassine" Egg Pappardelle Nests - 8.8 oz

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.

Manufacturer: Groceries Brand: Garofalo

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Manufacturer: Groceries Brand: Garofalo

Suitable for vegetarians. Kosher. Whole wheat pasta

Manufacturer: Alimentitalia Brand: La Piana

For hundreds of years Italians have passed down the art of making homemade egg pasta using the simplest of ingredients:selected premium quality durum wheat semolina and eggs. These La Piana Artisan Egg Pastas are made near Bologna, Italy with the same wholesome ingredients,according to the age-old bronze dies. The result is a distinctive pasta with a rich texture,that keeps its shape and flavor after cooking and really hold the sauce.

Manufacturer: Pastaficio Vicidomini Brand: Pastaficio Vicidomini

Vicidomini pasta comes to us from Castel San Giorgio, near Naples, in Campania. This family business that has been making pasta since 1812. Pappardelle- Broad and flat. Perfect for a Bolognese sauce, or with cream, Grana or Parmigiano-Reggiano, cheese, and porcini mushrooms. Wonderful with veal.

Manufacturer: Pastificio Morelli Brand: Morelli Model: 2213

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! Wheat germ is the heart of the wheat grain, rich in flavor and nourishing active ingredients. The germ is normally removed when the grain is milled in order to improve the flour concentration and the expiration of the flour. Pastificio Morelli uses artisan techniques to implement the wheat germ to the flour when producing the pasta. The germ gets processed immediately while still fresh and never gives it the opportunity to deteriorate. This brings the best in both flavor and healthy characteristics to the pasta and gives it a particularly great consistency and flavor. An intense wheat aroma is released during the cooking and the water turns a slight shade of green. This is normal and due to the wheat germ. 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. The pasta is pressed through bronze dye cuts which also gives it the rugged and high quality exterior, slowly dried up to 36 hours in very low heat and finally cut into the final shapes we enjoy. The plain wheat germ pasta is so tasty, it can be served with just a drop of olive oil!