Your Cart is Empty
$ 10.00
Available seasonally starting in September.
Our Germanic inspired Octoberfest pasta.
Pairs well with these flavors:
Beer, cheddar cheese, corned beef, scrambled eggs, whiskey, bratwurst, salmon, goat cheese, spinach, garlic, red onion.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Brown Butter Sage Cream Sauce
- Lemon Alfredo Sauce
- Marsala Cream Sauce with Champignon Mushrooms
- Portabella & Roasted Garlic Sauce
- Roasted Garlic & Four Cheese Sauce
- Roasted Garlic Avocado Oil
- Bavarian Herb Rye Fusilli with Beer Braised Cabbage and Brats
- Bavarian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Bratwurst
- Kielbasa and Kraut with Bavarian Herb Rye Fusilli
- Mushroom and Pepper Stroganoff with Bavarian Herb Rye Fusilli
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 and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Rye, Dill, Spices, Wheat Gluten, Salt, Celery Seed.
CONTAINS: Wheat.
