Egg Pappardelle Pasta

This dried egg pappardelle is made with durum wheat semolina and egg. Its wide ribbons hold onto rich, slow-cooked sauces, making it a favourite for pasta lovers. Cook until al dente for the best texture.

• Made with durum wheat semolina for a firm, satisfying bite.
• Contains egg to create a rich golden colour and tender texture.
• Wide pappardelle ribbons are ideal for meaty ragus and creamy sauces.
• Dried pasta with a long shelf life, perfect for pantry storage.