Severino
Severino Pappardelle Pasta
What it is
This is a type of dried pasta made from durum wheat semolina and water. It is characterized by its wide, flat ribbons, which are significantly broader than fettuccine or tagliatelle. The generous surface area of pappardelle makes it excellent for holding onto rich sauces. The pasta is dried to ensure a long shelf life and consistent texture when cooked.
How people cook with it
Pappardelle is a versatile pasta shape that pairs well with a variety of sauces, from hearty meat ragus to lighter cream-based preparations.
- With slow-cooked meat sauces
- Tossed with mushroom cream sauce
- Served with seafood marinara
- As a base for vegetarian ragu
To cook, bring a large pot of generously salted water to a rolling boil. Add the pappardelle and stir gently to prevent sticking. Cook according to package directions, typically around 8-10 minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss the cooked pappardelle immediately with your prepared sauce, adding a splash of the reserved pasta water if needed to achieve a smooth, emulsified consistency that coats the noodles evenly.
How it differs from similar foods
Pappardelle's defining feature is its width, which is considerably wider than other ribbon pastas like fettuccine or tagliatelle. This broader surface area allows it to capture and hold more sauce, making it particularly suited for robust and chunky preparations.
Who it is for
Home cooks and professional chefs appreciate pappardelle for its ability to stand up to bold flavors.
How to keep the rest
After opening the package, store any remaining pappardelle in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.