Grocery · 16 oz
Publix Extra Wide Pasta Ribbons
What it is
These are dried pasta ribbons, wider than standard fettuccine but not as broad as pappardelle. They are made from durum wheat semolina and water, a common base for many dried pasta shapes. The extra width provides a substantial texture and holds sauces well. This pasta is a pantry staple for many households. It cooks to an al dente texture when prepared correctly.
How people cook with it
Pasta ribbons are versatile and can be used in a variety of dishes. They are particularly well-suited for richer, heartier sauces.
- With creamy sauces
- Tossed with meat ragu
- In baked pasta dishes
- With pesto
To cook, bring a large pot of generously salted water to a rolling boil. Add the pasta ribbons and stir occasionally 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 of the reserved pasta water if needed to achieve the desired consistency. The broad surface area of these ribbons is excellent for coating with sauce.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti or linguine, these extra wide ribbons offer a more robust mouthfeel. They are broader than fettuccine, providing a different textural experience and a greater surface area for sauce adhesion. They are not as wide as pappardelle, which can sometimes be too much for lighter preparations.
Who it is for
Home cooks looking for a satisfying pasta base for their favorite recipes will appreciate these ribbons.
How to keep the rest
Store unopened packages in a cool, dry place away from direct sunlight. Once opened, ensure the bag is sealed tightly to prevent moisture from entering. This helps maintain the pasta's freshness and prevents it from becoming stale or attracting pests. Proper storage is key to preserving its quality for future meals.