In Italy, overcooking pasta is nothing short of a crime! Besides, research shows that pasta cooked al dente is much easier to digest. These long pasta ribbons, called pappardelle, are made with 100% durum wheat semolina and are delicious paired with hearty sauces. Check out our Italian Foodies range of meat- and fish-based sauces.
Italian durum wheat semolina, water
Cook the pappardelle in a large pot of boiling, salty water for 10 minutes. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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