Eduardo's Pasta Co. Pappardelle Pasta, Hand-Laminated Egg Pasta, Ambient Temperature Slow Dried, Artisan San Francisco Pasta Since 1977, 12oz (4-Pack)

Brand: Eduardo's Pasta Co.

There is pappardelle. And then there is Eduardo's. Most dried pappardelle is made thin, extruded fast, and dried hot. The wide ribbons look right in the package and fall apart in the pan. Eduardo's is different in every way that matters. Hand-laminated the traditional way - producing wide, hearty ribbons with genuine body and bite. Made with cage-free eggs and 100% durum wheat semolina. Slow dried at ambient room temperature, never above 75°F, while the rest of the industry dries at 120°F or higher. Hand-nested and unfurling to 19-20 inch ribbons that cook in less water, concentrating the starch into a rich, silky pasta water that emulsifies your sauce the way restaurant pasta does. This is pappardelle built for the dishes worth cooking slowly. Slow-braised short rib. Wild boar ragù. Deeply reduced mushroom cream. Dishes that need a pasta with enough structure and flavor to hold its own against everything in the pan. Eduardo Morettoni began making pasta this way in San Francisco in 1977. On the same equipment. With the same methods. The Zucchi family continues that tradition today because the results speak for themselves. Hand-laminated. Egg pasta. Ambient temperature slow dried. San Francisco made since 1977.

• HAND-LAMINATED FOR HEARTY, HOME-STYLE THICKNESS: Eduardo's Pappardelle is hand-laminated to a substantial thickness - the way a skilled home cook rolls fresh pasta, with genuine body and bite. Richer and heartier than thin commercial egg pasta, these wide ribbons stand up to slow-braised short ribs, wild mushroom ragu, and classic Bolognese with the authority those dishes deserve. This is pasta with presence.
• HAND-NESTED FOR EFFORTLESS PORTIONING AND MAGICAL PASTA WATER: Each Eduardo's Pappardelle nest unfurls into a generous 19-20 inch ribbon - far more pasta than the compact nest suggests. Cook one nest per person in a smaller pot with less water, and you'll produce the rich, concentrated, starchy pasta water that serious home cooks call magical - the secret weapon for finishing every sauce perfectly.
• AMBIENT TEMPERATURE SLOW DRIED - THE STANDARD OTHERS DON'T MEET: We dry our pasta at room temperature, never above 75 degrees F. Most premium pasta brands - even the expensive ones - dry at 120 degrees F or higher. Eduardo's never has. Not once in 47 years. This preserves the delicate structure of hand-laminated pasta in ways high-heat drying destroys.

Size: 12 Ounce (Pack of 4)