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Casa Rinaldi
Casa Rinaldi Pappardelle N.48
Big ribbons of pasta
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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The Casa Rinaldi Pappardelle N.48 come in large, very broad, flat ribbons, that is perfect for hearty sauces
Casa Rinaldi
Casa Rinaldi Pappardelle N.48
Big ribbons of pasta
The Casa Rinaldi Pappardelle N.48 come in large, very broad, flat ribbons, that is perfect for hearty sauces
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Originating from Tuscany, the pappardelle’s name derives from the verb, “pappare,” which means “to gobble up,” in Italian. It comes in large, very broad, flat ribbons. They’re wider than fettucine, but narrower than lasagna.
Preparation And Pairings
This Tuscany pasta can be prepared in any number of ways. Use this for your Bolognese sauce instead of spaghetti. Or make a mushroom cream sauce to top it with.
You can also make a classic Pasta al Telefono; pappardelle is perfect for this very easy dish.
- Just melt some butter in a skillet on medium heat, and sauté some basil leaves for a few seconds.
- Add tomato sauce and heavy cream.
- Mix in mozzarella, some salt, and pepper.
- Once the mozzarella is melted, add in your cooked Casa Rinaldi Pappardelle N.48 and toss with the sauce.
- Mix in Parmesan. Serve.
The Bronze Age
The Casa Rinaldi Pappardelle N.48 is labeled “bronze die.” A die is a mold in which pasta manufacturers push pasta dough through.
Modern industrial producers use Teflon dies, resulting in pasta that is smooth and shiny. Unfortunately, it means that sauce usually slides off. Bronze dies may be traditional but they are still the safest and quality option as compared to Teflon. Bronze dies make pasta that is a little courser, and more porous, allowing sauce to stick and cling.
Originating from Tuscany, the pappardelle’s name derives from the verb, “pappare,” which means “to gobble up,” in Italian. It comes in large, very broad, flat ribbons. They’re wider than fettucine, but narrower than lasagna.
This Tuscany pasta can be prepared in any number of ways. Use this for your Bolognese sauce instead of spaghetti. Or make a mushroom cream sauce to top it with.
You can also make a classic Pasta al Telefono; pappardelle is perfect for this very easy dish.
- Just melt some butter in a skillet on medium heat, and sauté some basil leaves for a few seconds.
- Add tomato sauce and heavy cream.
- Mix in mozzarella, some salt, and pepper.
- Once the mozzarella is melted, add in your cooked Casa Rinaldi Pappardelle N.48 and toss with the sauce.
- Mix in Parmesan. Serve.
The Casa Rinaldi Pappardelle N.48 is labeled “bronze die.” A die is a mold in which pasta manufacturers push pasta dough through.
Modern industrial producers use Teflon dies, resulting in pasta that is smooth and shiny. Unfortunately, it means that sauce usually slides off. Bronze dies may be traditional but they are still the safest and quality option as compared to Teflon. Bronze dies make pasta that is a little courser, and more porous, allowing sauce to stick and cling.
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