Stonewall Kitchen
Stonewall Kitchen Egg Pappardelle
What it is
This is a package of dried pasta made with eggs. Pappardelle is a type of wide, flat noodle, originating from Italy. The addition of eggs in the dough gives the pasta a richer flavor and a slightly softer texture compared to pasta made only with flour and water. It is a versatile pasta shape that holds sauces well.
How people cook with it
This egg pappardelle is ideal for creating hearty and satisfying pasta dishes. Its broad surface area makes it perfect for clinging to rich sauces.
- Tossed with creamy mushroom sauce
- Served with a robust meat ragu
- Combined with pesto and vegetables
- As a base for seafood pasta
To prepare, bring a large pot of salted water to a rolling boil. Add the dried pappardelle and stir gently to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti or linguine, pappardelle's wider surface area allows it to capture and hold chunkier sauces more effectively. The inclusion of eggs also provides a distinct richness and a more tender mouthfeel than standard durum wheat pasta.
Who it is for
Home cooks looking to elevate their weeknight meals or prepare a special occasion pasta dish will appreciate this ingredient.
How to keep the rest
Store the unopened package in a cool, dry place away from direct sunlight. Once opened, ensure the bag is sealed tightly to prevent moisture from entering. This will help maintain the pasta's freshness and prevent it from becoming stale.