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La Collezione Pappardelle
Pappardelle, the largest of our egg pasta, originated in Tuscany in the centre-north of Italy, where it is found in many traditional recipes. The name also originates from the Tuscan dialect, the verb "pappare" means eating with childish joy and pleasure.

Perfect for ...

Pappardelle is an elegant ribbon-like shape, measuring approximately 13mm across. This generous pasta is ideal to enhance rustic sauces, traditionally a thick rabbit ragu, but equally a slow-cooked meat of any kind.
  • About

    Cooks in 7 minutes

    Pack Size(s)

    • 250g (serves 8)


  • Benefits

    Great source of energy
    Low Glycemic Index, keeping you fuller for longer
    Made with 28% egg for a rich, silky taste

Suitable For

  • Vegetarian

Ingredients & Nutrition

  • What's in Barilla Pappardelle?

    • water ingredient


      We use purified water in our products.

    • Durum Wheat Semolina ingredient

      Durum Wheat Semolina

      Ground from durum wheat grains.

    • Eggs ingredient


      We only use cage free eggs.

What's the nutritional value?

A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.

Values Units (per 85g) Average Quantity Per 100g
Energy 994 kJ (238 Cal) 1577 kJ (377 Cal)
Protein 9.5 g 15 g
Fat, Total 3.3 g 5.2 g
- saturated 0.9 g 1.5 g
Carbohydrate 40.8 g 64.8 g
- sugars 2.2 g 3.5 g
Dietary Fibre 2.2 g 3.5 g
Sodium 25 mg 40 mg
Full Ingredients And Nutrition

Cooking & Measuring

  • Measuring your pasta

    / /
  • Our Chef’s tip

    Salt will help flavour to the pasta but avoid adding oil to the water as your sauce won't stick.


  • 1

    Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.

  • 2

    Add pasta to boiling water. Stir occasionally.

  • 3

    Cook for the length of time indicated on the pack.

  • 4

    Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.

Full Cooking Instructions
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