One late Friday afternoon in 1988, Pappardelle's co-founder Bill Curtis received a call at home from the executive chef for the National Governors Association Annual Meeting, which was being held in Mackinaw Island, Michigan. The chef was unhappy with the tortellini that had been supplied by a local vendor for a Saturday dinner event for the nation’s governors. He had remembered using (and loving!) our Rainbow Tortellini and called to request 400 pounds of it to be delivered the next day. Bill and Pappardelle's other co-founder, David Bowen, were happy to return to the factory to box up the product for transport, but they knew they would be too late for FedEx. The chef said not to worry, as he had made special arrangements with FedEx and they were “grounding” their plane and would send a special truck as soon as the pasta was ready!
- Shrimp, Kale, Garlic, Ground Sage, Mushrooms, Fresh Basil, Fresh Tarragon, Ricotta Cheese
INGREDIENTS: Filling: Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Cultures, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Asiago Cheese (Cow Milk, Cheese Cultures, Salt, & Enzymes), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Vegetable Oil, Soybean Fiber, Spices, Natural Flavors. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Tomatoes, Spinach, Wheat Gluten, Natural Coloring, Vegetable Oil. CONTAINS: EGGS, MILK, SOY, WHEAT.