Nettle is carefully blended with the finest durum wheat flour and Semolina to produce a vibrant green, slightly earthy flavored noodle with a light "al-dente" texture.
How to cook it: Bring 3 quarts water to a rolling boil, add salt (optional), add pasta, stir and cook 50-60 seconds.
How to eat it: Nettle pappardelle is easy to work with and goes well with any of our sauces! For a quick dish we love it tossed with melted butter or olive oil and sprinkled with grated parmesan cheese. This wide noodle also goes well with sauteed mushrooms and garlic. Seafood lovers will love it tossed with dungeness crab meat!
Please keep refrigerated and enjoy or freeze by best by date.
Note: When cooking from frozen, do not defrost. Follow instructions above, adding about 30 seconds extra cooking time.
Ingredients: Durum flour, nettles, eggs, semolina.
The Pasta Shop has been making fresh pasta in their Oakland, California kitchen for over 30 years. Every day, over 2,000 pounds of fresh ravioli, rolled and extruded pasta, and handcrafted sauces—including vegan and gluten-free options—are packed and delivered to Bay Area restaurants, stores, and eaters.Read more