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Semolina Pappardelle

Semolina Pappardelle

The origins of the Pappardelle, the widest of long shaped pasta, are attributed to central-northern Italy, specifically Tuscany, where the cuisine is used in many recipes. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure.  Barilla Semolina Pappardelle blends wonderfully with sauces of all kinds. 

Semolina Pappardelle


Pappardelle are broad, flat ribbons of pasta typically served with rich, hearty sauces. 

How to use

All you have to do is serve Barilla Pappardelle at your table for a truly spectacular effect. They are a wonderful match for every kind of sauce, from meat to vegetables to shellfish.  Try breaking up the Pappardelle into pieces and add to soups or vegetable purees.