Egg Pappardelle

Pappardelle are wide and silky noodles made from eggs. They originate in Tuscany, where many distinctive recipes were developed using this classic noodle. It’s traditionally used with slowly cooked, chunky sauces that are often packed with meat. But our Egg Pappardelle (from Rustichella d’Abruzzo) is also delicious when soaked in simple creamy and buttery sauces. Serve it with a rich ragu of rabbit, fresh porcini mushrooms, veal, or your other favorite Italian entrée.

Ingredients include durum wheat semolina, 31, and 70% eggs (yolk and white).