Available seasonally starting in September.

Our Germanic inspired Octoberfest pasta.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• 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.

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