Aside from looking lovely, the ridges on the surface of these wide, long ribbons are there to help sauce perfectly adhere. Pappardelle derives from the word pappare, meaning "to gobble up," which the Romans usually do with a hearty meat ragù (try duck!) or rich tomato sauce. This is Rustichella's widest cut of flat pasta made without eggs. For richer flavor, try Egg Pappardelle.
About the Producer: In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
