Pappardelle egg pasta is a long and large flat pasta, bursting with freshness and easy to cook: all you have to do is add your favourite sauce. It's originally from Tuscany.
You can try Barilla Pappardelle All'Uovo with full-bodied sauces such as meat ragu' or cream and Porcini mushrooms.
Cooking Time: 7 minutes
Durum Wheat Semolina, Egg (28,3%), Water.