Pappardelle's Dried Pasta

Since 1984, Pappardelle's Pasta has been creating exquisite, artisanal pastas.  All of Pappardelle's pastas are high quality, completely natural with no preservatives. 

THE FLOUR:

Although flour is made out of wheat it can vary wildly, not only by the nutritional content but also by flavor and overall integrity.  Pastas made with all-purpose or bleached flours are inferior.  Pastas that are made with a combination of all-purpose flour and semolina durum wheat are only slightly better. 

Only pure durum semolina flour gives birth to high-quality pasta.  So, this is the type of flour that Pappardelle’s uses in all of its pasta.

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Pasta Cooking Instructions

1. Bring large pot of water to rolling boil on high, using 4 quarts for every pound of pasta. Add pinch of salt and 1 TBSP favorite oil.

2. Add pasta and reduce heat immediately to medium. FROZEN pasta should be placed directly from freezer into water -- i.e., do not thaw -- and stirred GENTLY and occasionally, until pasta floats to top of water. Dried pasta should be stirred for first 15 seconds.

3. Start cook times once water returns to slow simmer or gentle rolling water state. Cook until al dente, using following guidelines. Frozen Pasta: 8 - 12 minutes. Dried Pasta (including Blends and Orzo): 8 - 10 minutes, except shorter for lower altitudes and thinner cuts like angel hair, and longer for the wide pappardelle cut.

4. If you will serve immediately, drain the pasta but do not rinse. If you will serve later or will chill, drain under cold water to stop the cooking process.

SUGGESTED SERVING SIZES

Our Flat-cut, Blends and Orzo dried pastas almost double in size when cooked. If serving as the main portion of the meal, we recommend 2 - 4 dry ounces per person.