Pappardelle
Thicker and richer than tagliatelle, pappardelle is a thick ribbon pasta with a nice bite. It goes brilliantly with wintry ragu - think mushroom, lamb or rabbit.
Allergens -
Gluten, Wheat, Egg.
Ingredients
Durum semolina, Egg, Egg yolk, Flour.
Preparation and storage notes
STORE IN THE FRIDGE OR FREEZER UNTIL YOU ARE READY TO COOK. Bring a pot of salted water to a rolling boil, add pappardelle and cook for 2-3 minutes before straining. Toss with your choice of sauce.