Giusto Sapore Pappardelle Gragnano IGP Pasta
Pappardelle Gragnano IGP Pasta, view 2
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Giusto Sapore Gragnano IGP pasta, made in Gragnano, Italy
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IMPORTED FROM ITALY

Pappardelle Pasta Gragnano IGP

$14.99

Extra-wide ribbons from Gragnano, made for hearty ragu, braised meats and creamy mushroom sauces. The rough, bronze-die surface holds every bit of sauce. Just durum wheat semolina and water, slow dried, and ready in 9 minutes. A 17.6 oz bag serves 4 to 6.

  • Protected origin
  • Made in Italy
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Complete the dish
  • Certified Gragnano I.G.P. Made in Gragnano, near Naples, under the protected Pasta di Gragnano rules.
  • Two simple ingredients Durum wheat semolina and water. Nothing else on the label.
  • Extra-wide ribbons Broad, flat ribbons that stand up to rich, chunky sauces.
  • Ready in 9 minutes Bronze-die cut and slow dried, so it holds a firm, al dente bite.
MEET THE SHAPE

Pappardelle, the ribbon for big sauces

Pappardelle are the widest of the classic flat ribbons. Their name comes from the Italian pappare, to gobble up. They are the traditional partner for slow-cooked ragu, game and mushrooms, because a wide ribbon carries a lot of sauce.

Bronze dies leave a rough, matte surface that sauce clings to, and slow drying at about 45 °C for 24 to 60 hours, as our label describes, keeps the pasta firm through cooking. It is all made in Gragnano, the town near Naples that has made dried pasta for centuries and now holds an EU protected geographical indication.

Prefer a slimmer ribbon? Our Gragnano tagliatelle is a little narrower and just as rough. For a baked dish, try our Gragnano lasagne sheets.

Shape
Extra-wide flat ribbons
Made in
Gragnano, near Naples
Certification
Pasta di Gragnano I.G.P.
Ingredients
Durum wheat semolina, water
Method
Bronze-die extruded, slow dried
Cook time
9 minutes
Bag
17.6 oz (500 g)
HOW TO ENJOY IT

Four ways to serve pappardelle

  1. Slow-braised raguBeef, pork or lamb cooked low and slow, then shredded into the sauce.
  2. Truffle and butterBlack truffle sauce, butter and Parmigiano. Recipe below.
  3. Wild mushroomsSaute mushrooms with garlic and thyme, finish with cream or stock.
  4. Sausage and tomatoCrumbled Italian sausage simmered in tomato sauce.
TRY THIS TONIGHT

Pappardelle with black truffle butter

An elegant dinner with almost no work. The wide ribbons carry the truffle and butter into every bite.

15 minServes 4

Ingredients

  • 1 bag (17.6 oz) pappardelle
  • 3 to 4 tbsp black truffle sauce
  • 4 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1/2 cup grated Parmigiano
  • Black pepper

Method

  1. Cook the pappardelle in plenty of boiling salted water for 9 minutes.
  2. Meanwhile, melt the butter with the olive oil in a large pan over low heat. Stir in the truffle sauce.
  3. Drain the pasta, saving a cup of cooking water. Add the pasta to the pan with a splash of the water and toss until glossy.
  4. Off the heat, stir in the Parmigiano and season with black pepper. Serve right away.

Add the cooking water a little at a time. You want a silky coating, not a soup.

From our pantry
THE DETAILS

Everything that goes into it

Ingredients & dietary info

Durum wheat semolina
Water

Full ingredients: Durum wheat semolina, water.

AllergensContains wheat. May contain soy and mustard.
Dietary preferencesP.G.I. certified

About this product

  • GRAGNANO IGP CERTIFIED – Produced in Gragnano, Italy, with IGP certification guaranteeing authentic origin, traditional craftsmanship, and unmatched quality standards.

  • DURUM WHEAT SEMOLINA - Grown in the fields of Puglia, our Durum wheat semolina is recorded through full traceability.

  • MOUNTAIN SPRING WATER - Gragnano pasta is produced with natural spring water from the Lattari Mountains, and provides mineral enrichment, and high quality taste.

  • BRONZE DIE EXTRUSION - Creates a rough surface that allows sauces to adhere better, enhancing the overall dining experience. 

  • SLOW DRYING PROCESS - The drying process spans from 24-60 hours, at 45 °C degrees, with the inclusion of sea and mountain breezes that meet in Gragnano. 

  • HANDLED WITH LOVE - This approach mimics the natural drying techniques of the early 1600s. Adherence to time-honored techniques and traditional craftsmanship ensure careful handling of the wheat, drying process, and packaging.

  • ROUGH EXTRA-WIDE FLAT RIBBONS – Features rough extra-wide flat ribbons that capture sauces beautifully, making it ideal for wild boar ragu, hearty meat sauces, and bold Italian culinary creations.

  • VERSATILE PANTRY ESSENTIAL – Perfect for everyday family meals, traditional Italian recipes, and a variety of homemade pasta dishes — from simple weeknight dinners to special occasion feasts.

  • COOK TIME - 9 minutes

Gragnano is traditionally known for its exceptional geographical area, which is located in the heart of the Lattari Mountains. Famous for its “white gold” or macaroni, Gragnano became the “Citta della Pasta” (City of Pasta). Recognized for their excellence in pasta production, Gragnano uses time-honored techniques that have been passed down through generations. Their traditional touch and quality ingredients add a level of authenticity to the pasta ensuring a strong connection to its traditional roots and heritage. 

Pairing & enjoyment ideas

Ways to enjoy it
Serve under a slow-braised beef, pork or wild mushroom ragu.
Toss with butter, black truffle sauce and grated Parmigiano.
Loosen thick sauces with a splash of pasta water before serving.
Pairs beautifully with
Black Truffle SauceExtra Virgin Olive Oil ItalianMarinara Sauce
PERFECT FORWeeknight dinnersSunday family mealsEntertainingGift baskets

Storage & care

Store in a cool, dry place away from direct sunlight. Once opened, follow the storage directions on the label.

Where it’s made

Made in Gragnano (Naples), Italy. Pasta di Gragnano I.G.P.

Read our story →
FIND YOUR RIBBON

Pappardelle or tagliatelle?

Both are rough Gragnano ribbons. The difference is width.

You're viewing

Pappardelle

Width
Extra wide
Cook time
9 minutes
Best for
Braised meats, game, truffle and mushrooms

Tagliatelle

Width
Medium-wide
Cook time
12 minutes
Best for
Meat ragu, puttanesca, butter and cheese
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COOK WITH IT

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Your pappardelle questions, answered

What is the difference between pappardelle and tagliatelle?

Width. Pappardelle are much wider ribbons, made for heavy, chunky sauces. Tagliatelle are narrower and a bit more versatile.

Does this pasta contain egg?

No. It is made from durum wheat semolina and water only, the southern Italian way.

What does Gragnano I.G.P. mean?

Pasta di Gragnano is a protected geographical indication (I.G.P., or P.G.I. in English). It must be made in the town of Gragnano near Naples from durum wheat semolina and water, extruded through bronze dies and dried slowly.

How long do I cook pappardelle?

The label gives 9 minutes in plenty of boiling salted water. Start tasting a minute early if you plan to finish it in the sauce.

What are the ingredients and allergens?

Durum wheat semolina and water. It contains wheat, and the label says it may contain soy and mustard. It is not gluten free.

How much should I cook per person?

About 3 to 4 oz of dry pasta per person for a main course. One 17.6 oz bag serves 4 to 6.

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.