Check out our Pappardelle with Mushrooms in a Rosemary & Balsamic Sauce here
Fresh tender egg pasta ribbons (Flat cut 20mm).
To cook bring a large pot of salted water to the boil. Add required amount of fresh pasta and boil for 3-4 minutes until al dente. Drain & serve with your favourite sauce.
Chilled, 12 week shelf life. Use within 3 days of opening otherwise freeze and then cook from frozen in boiling salted water for 7-8 minutes.