De Cecco
De Cecco Pappardelle Egg Pasta
What it is
This is De Cecco's Pappardelle No. 101, a type of fresh pasta. It is made with durum wheat semolina and eggs. The pasta is shaped into wide, flat ribbons. These ribbons are about 1 cm wide. The texture is smooth. The pasta is dried slowly. This process helps it hold its shape when cooked. It is a classic Italian pasta shape.
How people cook with it
Pappardelle is a versatile pasta. It pairs well with a variety of sauces.
- With rich meat sauces
- With creamy mushroom sauces
- With seafood sauces
- In baked pasta dishes
To cook De Cecco Pappardelle, bring a large pot of salted water to a rolling boil. Add the pasta and stir gently to prevent sticking. Cook for the time indicated on the package, usually around 8-10 minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss the cooked pappardelle immediately with your chosen sauce. The wide surface area of the ribbons is excellent for capturing and holding onto hearty and creamy sauces. Adding a splash of the reserved pasta water can help emulsify the sauce and make it cling beautifully to the pasta.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti, pappardelle's wide surface area makes it ideal for heavier, richer sauces. Its eggy dough also contributes a slightly more tender and luxurious texture. It holds up better to robust ingredients than delicate pasta.
Who it is for
Home cooks and chefs who appreciate traditional Italian pasta.
How to keep the rest
Store any unused De Cecco Pappardelle in a cool, dry place, away from direct sunlight. Ensure the packaging is sealed tightly to maintain freshness. It is best to use it within the recommended shelf life. Proper storage will prevent the pasta from becoming stale or absorbing odors.