ISOLA PAPPARDELLE EGG PASTA (17.6 OZ)

The semolina and egg yolk gives this pappardelle a rich, golden color and a firm texture that holds sauce beautifully. I used it for a ragu and the wide ribbons stayed perfectly al dente. Definitely worth the price for the quality.

Finally tried these pappardelle nests and the egg yolk makes the pasta noticeably richer than standard dried pasta. They only need about 4 minutes to cook al dente, which is perfect for a quick weeknight dinner.

The texture from the semolina flour is perfect—it holds the sauce without getting mushy. I boiled it for exactly 8 minutes and it came out al dente.