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 -
Ingredients
Durum semolina, Egg, Egg yolk, Flour.
Preparation and storage notes
STORE IN THE FREEZER UNTIL YOU ARE READY TO COOK. Bring a pot of salted water to a rolling boil, add the pappardelle and cook for 6-7 minutes in constant boiling water before straining. Toss with your choice of sauce.