Traditional handmade Greek Pappardelle Pasta with rich flavor that nourishes body and soul. This broad, ribbon shaped pasta is ideal for holding hearty sauces. Made with semolina, eggs, and goat milk, its delightfully chewy texture can be enjoyed paired with a rich sauce or on its own with simple olive oil and salt.
No artificial flavors, preservatives, or added colors.
They are the perfect base for soaking up robust, slow-cooked Greek stews
Greek Pappardelle Beef Stew (Moschari Kokkinisto). This hearty Greek stew pairs wide pasta ribbons with tender beef in a deeply savory tomato and cinnamon sauce.
Spanakopita Pappardelle: Toss boiled pappardelle with wilted spinach, leeks, garlic, olive oil, and crumbled feta cheese. Top with toasted, olive-oil-browned breadcrumbs and black sesame seeds. Mediterranean Tomato & Olive: Sauté cherry tomatoes, Kalamata olives, baby capers, and a bit of rose harissa in olive oil, toss with pappardelle, and serve with a dollop of Greek yogurt.
16oz (1lb) (454g)
