Pairs well with these flavors:
Bacon, Caramelized Onion, Roasted Broccoli, Pretzel Crouton, Chicken, Mushroom Duxelles
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Portabella & Roasted Garlic Sauce
- Roasted Garlic & Four Cheese Sauce
- Cilantro & Roasted Poblano Chile Pesto
- Colorado Hemp Seed Oil
- Roasted Garlic Avocado Oil
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Filling: Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color, Corn Starch, Potato Starch, Powdered Cellulose), Broccoli, Avery IPA, Half & Half (Milk, Cream, < 1% of Disodium Phosphate & Sodium Citrate), Panko, Extra Virgin Olive Oil, Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt, Citric Acid, Sulphur Dioxide), Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Garlic, Fish Sauce (Anchovy Extract, Salt, Sugar), Spices, Salt, Worcestershire (Water, Apple Cider Vinegar, Molasses, Soy Sauce (Water, Soybean, Salt, Wheat, Alcohol), Can Sugar, Tamarind, Sea Salt, Cornstarch, Xanthan Gum, Garlic, Onion, Clove Chili Pepper), Brown Stock (Veal Stock (Veal Bones, Water), Beef Stock, Mirepoix Stock (Carrots, Celery, Onion), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery Stock), Onion Powder, Pepper. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.
CONTAINS: Anchovy, Egg, Milk, Soy, Wheat.