Enriched, par-cooked Pappardelle, prepared with fresh eggs & durum flour

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Item Code



3/3 lbs

Case Count

18 Approximately 8 oz portions each

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Pappardelle “Boscaiola”

Ingredients (4 servings):

  • 1.5 lb Pappardelle
  • 8 oz white button mushrooms, shaved
  • ½ oz dried Porcini, soaked in ½ cup hot water for 30 minutes, water reserved
  • 3 garlic cloves, shaved
  • ½ cup dry white wine
  • ¾ cup sweet baby peas
  • 8 ea. pancetta slices (may be replaced with bacon). Cut into strips
  • ½ small yellow onion, shaved
  • ¼ cup extra virgin olive oil
  • 1 cup heavy cream
  • ½ cup Grana Padano
  • 2 tbsp butter unsalted
  • TT salt and pepper


Saute’ pancetta until crisp. Set aside. In a large skillet heat olive oil and butter. Add garlic, onions and mushrooms. Sauté until golden brown. Add porcini water, and reduce almost completely. Deglaze with wine and reduce as well. Season with salt and pepper. Add peas and heavy cream then bring to a simmer. Blanch Pappardelle in salted boiling water for 1 minute strain and toss with cream. Simmer until sauce slightly thickens up. Fold in Grana Padano and pancetta and stir until cheese is well dispersed. Serve immediately.

About the Dish:

“This dish is served “boscaiola” or “lumberjack style.” There are many variations of this hearty dish, and the sauce can be served with any cut of pasta, but it must always include mushrooms.”

Pappardelle with Duck Ragout

Ingredients (4 servings):

  • 1.5 lb Pappardelle
  • 4 Duck thighs, skinless
  • Duck Marinade: 4 shaved garlic cloves, 1 cup pinot noir, 3 thyme sprigs, 2 rosemary sprigs, 10 sage leaves, 5 juniper berries.
  • 2 tbsp. fresh thyme, stemmed
  • 4 garlic cloves, shaved
  • 1 medium yellow onions, minced
  • 2 medium carrots, minced
  • 2 celery ribs minced
  • 4 tbsp double concentrated tomatoes
  • 10 oz can San Marzano tomatoes, pureed
  • 2 cups chicken stock
  • Salt and fresh cracked pepper tt
  • 4 tbsp unsalted butter
  • Extra virgin olive oil
  • Parmigiano Reggiano, grated


Marinate duck for 24 hours. Discard the marinade and pat legs dry. Sear duck legs with oil in a sauce pot. Remove legs then add onions celery, carrots and garlic. Sauté until golden then add tomato paste and disperse well for few minutes. Deglaze with chicken stock then return duck in the pot. Add San Marzano tomatoes and fresh thyme. Simmer for 3 hours. Remove duck and pull meat off the bone. Return the meat to the sauce. Season with salt and pepper. Blanch pasta in boiling water for 1 minute. Strain and place the pasta in a large skillet. Ladle sauce over the pasta and simmer for 1 minute. Fold in the cold butter. Mix gently until butter is completely dissolved. Serve immediately with freshly grated Parmigiano Reggiano.

About the Dish:

“In the Tuscan tradition, the shape of this cut pasta comes from the term “pappare,” which translates to “joyful eating.” It is typically paired with rustic sauces and served with wild game such as pheasant, duck, boar, or rabbit.”

Pappardelle with Lobster and Mediterranean Herbs & Vegetables

Ingredients (4 servings):

  • 1.5 lb Pappardelle
  • 10 ea. asparagus, par-blanched spears reserved and stems bias-cut
  • 1ea. red & yellow bell pepper, roasted and batonnet-cut
  • 1 medium zucchini, batonnet-cut
  • 1 small eggplant, batonnet-cut
  • 1 cup broccoli florets, par-blanched
  • 1 tbsp. fresh marjoram, minced
  • 3 tbsp. fresh parsley, minced
  • 1 tbsp. fresh basil, minced
  • 2 8 ounces lobster tail
  • 2 garlic clove, whole smashed with a knife
  • 1 medium shallot, minced
  • Salt TT
  • Extra virgin olive oil


Blanch lobster tail for 8-10 minutes in salted boiling water. Shock in cold water and remove shell. Cut lobster in ½ inch pieces. Set aside. In a large skillet heat 1/3 cup olive oil then add garlic and sauté until golden then add eggplants and season with salt. Cook for few minutes until eggplants start releasing oil back. Add zucchini and after few minutes, stir in shallots, broccoli, asparagus and peppers. Adjust salt accordingly. Blanch pappardelle for 1 minute in salted boiling water. Strain and toss with vegetables, fresh herbs and lobster. Ladle some pasta water in the skillet to make sauce somewhat dense. Serve immediately with fresh herb garnish.

About the Dish:

“Vegetables and herbs are indispensable in Italian cooking. Basil, marjoram and parsley are staples in Italian sauces. Marjoram is said to symbolize happiness and basil is the symbol of romance. Parsley is quite frequently used in seafood dishes and is believed to stimulate appetite. ”

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