Giusto Sapore Egg Pappardelle Pasta
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IMPORTED FROM ITALY

EGG Pappardella

$14.99

Extra-wide egg ribbons made in Bari with durum wheat semolina and free-range eggs. Bronze-die cut and slow dried for up to 36 hours, so they stay silky and hold rich sauces. Made for ragu, mushrooms and truffle butter. 12 oz box.

  • Made in Italy
Add $85.01 more for free shipping Carefully packed so every jar and bottle arrives safely.
Complete the dish
  • Rich egg pasta Just durum wheat semolina and free-range eggs, for a golden color and silky bite.
  • Made for hearty sauces Extra-wide ribbons stand up to ragu, braises and mushrooms.
  • Made in Bari, Puglia Bronze-die cut for a rough surface, then slow dried for up to 36 hours.
  • A 12 oz box About four main-course portions of wide golden ribbons.
MEET THE PASTA

Pappardelle, the widest ribbon

Pappardelle come from Tuscany. The name comes from the Italian verb pappare, to gobble up, which tells you how people feel about them. They are the widest of the classic egg ribbons.

Ours are made in Bari, in Puglia, from durum wheat semolina and free-range eggs. Bronze dies give the ribbons a rough surface that holds sauce, and a slow dry of up to 36 hours keeps them tender.

In Tuscany they are served with slow-cooked ragu and wild mushrooms. Our black truffle sauce with a little butter is a quick way to get that earthy flavor at home.

Shape
Extra-wide egg ribbons
Traditional home
Tuscany
Made in
Bari, Puglia, Italy
Ingredients
Durum wheat semolina, free-range eggs
Process
Bronze die, slow dried up to 36 hours
Box
12 oz (340 g)
HOW TO ENJOY IT

Four ways to serve pappardelle

Bowl of egg ribbon pasta in tomato sauce with olives and capers
  1. Slow-cooked raguBeef, pork or wild boar ragu is the Tuscan classic.
  2. Mushrooms and truffleSauteed mushrooms with truffle butter or truffle sauce.
  3. Tomato and olivesA quick puttanesca-style sauce with olives and capers.
  4. Butter and ParmigianoSimple and rich, with plenty of black pepper.
TRY THIS TONIGHT

Pappardelle with mushrooms and truffle butter

Earthy, buttery and ready in about 20 minutes. The wide ribbons catch every bit of mushroom.

20 minServes 4

Ingredients

  • 1 box egg pappardelle
  • 1 lb mixed mushrooms, sliced
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tbsp black truffle butter
  • Grated Parmigiano Reggiano
  • Chopped parsley

Method

  1. Bring a large pot of salted water to a boil.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the mushrooms 6 to 8 minutes, until browned. Add the garlic for 30 seconds.
  3. Cook the pappardelle until al dente, following the time on the box. Save a cup of pasta water.
  4. Lower the heat under the mushrooms. Add the truffle butter, the pasta and a splash of pasta water and toss gently until glossy.
  5. Serve with Parmigiano and parsley.

Don't crowd the mushrooms. Brown them in two batches if your pan is small.

From our pantry
THE DETAILS

Everything that goes into it

Ingredients & dietary info

Durum wheat semolina
Free-range eggs

Full ingredients: Durum wheat semolina, free-range eggs.

AllergensContains wheat, eggs. May contain soy, mustard.

About this product

  • AUTHENTIC ITALIAN - Crafted in Bari, in the heart of Puglia, our pasta embodies the region’s rich culinary traditions.
     
  • RICH EGG PASTA – Made with fresh cage-free eggs and premium Italian durum wheat semolina for a rich, golden color and a tender, silky texture that elevates every sauce and topping.
  • BRONZE DIE EXTRUSION - Our pasta is extruded through traditional bronze dies, creating a rough surface that holds sauces beautifully.

  • SLOW DRYING PROCESS – Dried slowly at low temperatures for up to 36 hours, preserving the pasta's natural flavor, ridged rolled quill texture, and dining quality for an exceptional Italian experience.
  • HANDLED WITH LOVE - Time-honored craftsmanship guides each step, from wheat selection to packaging, ensuring an authentic Italian experience.
  • ROUGH EXTRA-WIDE RIBBONS – Features a rough wide ribbon shape that holds sauces well and provides a satisfying chew in every forkful.
  • VERSATILE PANTRY ESSENTIAL – Perfect for creamy sauces, meat ragus, baked pasta dishes, and a variety of homemade Italian recipes.
  • COOK TIME: 5-6 Minutes
  • SERVES: 2-3 People


Discover the rich tradition of Italian egg pasta with Giusto Sapore EGG Pappardelle Pasta. Made with premium eggs and select wheat flour, this pasta features an extra-wide ribbon shape that delivers a beautifully tender texture and stunning golden color. Crafted in Italy using time-honored methods, it brings authentic Italian flavor to every recipe.

The pasta undergoes up to 36 hours of slow drying at low temperature to preserve its natural taste and ideal cooking qualities. Whether paired with rich meat ragus, creamy sauces, or simple butter and sage, Giusto Sapore EGG Pappardelle Pasta brings the warmth and authenticity of Italian cooking to your kitchen.

Perfect for entertaining or everyday Italian cooking, this imported artisan pasta elevates any dish with its distinctive wide ribbon shape and superior egg pasta quality.

Pairing & enjoyment ideas

Ways to enjoy it
Cook in salted boiling water until al dente, as the box directs.
Toss with a slow-cooked ragu or sauteed mushrooms.
Finish with truffle butter, Parmigiano and black pepper.
Pairs beautifully with
Black Truffle SauceBlack Truffle ButterClassico Tomato & Basil Sauce
PERFECT FORWeeknight dinnersSunday family mealsEntertainingGift baskets

Storage & care

Store in a cool, dry place.

PICK YOUR PAPPARDELLE

Egg, organic or Gragnano pappardelle?

We carry three. Here is how they compare.

You're viewing

Egg Pappardella

Dough
Durum wheat semolina, free-range eggs
Made in
Bari, Puglia
Box
12 oz (340 g)
Best for
Silky, rich ribbons for ragu and mushrooms

Organic Pappardelle

Dough
Organic durum wheat semolina
Made in
Bari, Puglia
Box
12 oz (340 g)
Best for
Egg-free pasta nights
View

Gragnano I.G.P. Pappardelle

Dough
Durum wheat semolina
Made in
Gragnano, Campania
Box
17.6 oz (500 g)
Best for
A firmer bite, bigger dinners
View
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Your pappardelle questions, answered

What is the difference between pappardelle and tagliatelle?

Both are flat egg ribbons. Pappardelle are much wider, which makes them ideal for chunky ragu and mushrooms. Tagliatelle are narrower.

What are the ingredients?

Durum wheat semolina and free-range eggs. The box says it contains wheat and eggs and may contain traces of soy and mustard.

What sauce goes with pappardelle?

Hearty sauces: slow-cooked meat ragu, mushrooms, truffle and butter, or a rustic tomato sauce.

Is it pappardella or pappardelle?

Pappardelle is the plural you will see on most menus and on our box. Pappardella is the singular.

How many servings are in a box?

The 12 oz box makes about four main-course portions.

Can I send it as a gift?

Absolutely. Build an oil & vinegar box or a jam & antipasti collection on our Gifts page, and add a free handwritten note.

What if something arrives damaged?

Glass travels well with us, but if anything arrives broken, contact us with a photo and we’ll make it right.