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Our pappardelle is made with whole eggs and freshly milled wheat flour. 



Bring a pot of generously salted water to a boil.

Carefully drop in the pappardelle, stirring to prevent the pasta from sticking to the bottom of the pot.

Boil for 2-3 minutes until the pappardelle is floating to the top of the water. 

Drain the pasta, do not rinse, and toss with your favorite pasta sauce.



Fresh pappardelle must be cooked within 24 hours of purchase or frozen in an airtight bag. 

Frozen pappardelle should be cooked right out of the freezer, no need to thaw prior to boiling.

Frozen pappardelle will keep for 3 months.

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