Massimo Zero Gluten Free Egg Pappardelle is a broad Italian ribbon pasta made with corn flour, rice flour, and egg. Traditionally associated with Tuscany, Pappardelle is considerably wider than Tagliatelle, giving the pasta a substantial texture and plenty of surface area for rich sauces.
What Is the Difference Between Pappardelle and Tagliatelle?
Both are traditional ribbon pastas, but Pappardelle is noticeably broader than Tagliatelle. Its wide ribbons make it particularly well suited to hearty, slow-cooked sauces containing meat, mushrooms, or other substantial ingredients.
How to Use Massimo Zero Egg Pappardelle
Pappardelle is traditionally paired with rich meat sauces and is especially well suited to wild game, slow-cooked ragù, braised meats, sausage, and porcini mushrooms. Its broad ribbons also work beautifully with hearty tomato and mushroom-based sauces.
About Massimo Zero
Massimo Zero specializes in gluten-free Italian foods, including a dedicated line of traditional-style gluten-free egg pastas made with corn flour, rice flour, and egg.
Product Details
Brand: Massimo Zero
Pasta Shape: Pappardelle (Wide Egg Pasta Ribbons)
Type: Gluten Free Egg Pasta
Ingredients: Corn Flour (45%), Rice Flour (30%), Egg (25%)
Net Weight: 8.8 oz. (250 g)
Pairs Well With: Meat ragù, game, braised meats, sausage and porcini mushrooms
