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.
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
We use purified water in our products.
-
Durum Wheat Semolina
Ground from durum wheat grains.
-
Egg
We only use cage free eggs.
What's the nutritional value?
A 63g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
| Values | Units (per 63g) | 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 |
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Full Ingredients And Nutrition
Cooking & Measuring
Measuring your pasta
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Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil to the water as your sauce won't stick.
COOKING YOUR PASTA
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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