This Pappardelle Pasta is made with eggs and semolina flour
The Spinosi family has been making authentic Italian egg pasta for over 80 years.
Long, flat pappardelle noodles are great for serving with a savory ragù or a creamy Alfredo sauce.
The Spinosi family has been crafting homemade pasta since 1933, when family patriarch and pasta innovator Vincenzo would bring his homemade noodles on business trips to Rome. From those humble beginnings, Spinosi is now renowned in Italy and abroad, winning honors including the coveted Five Star Culinary Diamond Award. Spinosi egg pastas are produced using the finest Italian durum semolina and are still made with eggs cracked by hand.
Spinosi Pappardelle Egg Pasta is a long, flat pasta noodle. These sturdy noodles will hold heavy pasta sauces, such as bolognese or alfredo. Cook this Italian pasta until it's al dente, then combine it with spicy red peppers, extra virgin olive oil, and tomato sauce for a robust side dish. Or enjoy it with a meaty pasta sauce as a main course. Best served with fresh bread, this pasta pairs well with a glass of white or red wine.
Durum wheat semolina, fresh eggs 33,4%
8.8 oz (250 g)
Product of Italy