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Delmaine Pappardelle

400g

Originating from Tuscany these wider flat pasta ribbons are ideal for soaking up thick sauces and ragus. Commonly served with red sauces and red meats, like beef and venison, Pappardelle is also excellent with thick cheesy sauces and roasted vegetables.  In some areas Pappardelle is even served with a thick gravy when paired with pork and mushrooms. Made fresh locally with Durum semolina and free range eggs. Delmaine egg pastas are made, stored and delivered fresh, not frozen.
  • No Artificial colours or flavours
  • Made with free range egg
  • Suitable for Vegetarians
  • Caramelise two large onions in Balsamic vinegar and a dark sugar, add 100g of creamy blue cheese and stir through cooked Pappardelle. Top with Delmaine Alfredo sauce and chopped toasted walnuts.
  • Contains wheat and/or grain products containing gluten.

COOKING INFORMATION

Cook pasta in plenty of boiling water. If fresh, cook for 3 minutes; if frozen, cook for 4 minutes. Product must be fully cooked before eating.

  • Delmaine Code: 00217
  • Size: 400g
  • Pack Size: 6
  • Country of Origin: NZ
  • Storage Conditions: Pasta will stay fresh until its use by date if kept sealed and refrigerated below 4⁰C. Once opened, use within 3 days. May be kept frozen for 3 Cook or freeze before the use by date. months. Cook from frozen.
  • Best Before/Use By: Use By
  • Unopened Shelf Life: 84
  • Open Shelf Life: 3 days

INGREDIENTS

Durum Wheat Semolina (74%), Water, Egg (8%) (Water, Free Range Egg Powder), Salt.

NUTRITIONAL INFORMATION

Serving Size: 100g (uncooked) Servings per Pack: 4

Average Quantity Per Serving Per 100g
ENERGY 1130kJ 1130kJ
PROTEIN 11.2g 11.2g
FAT, TOTAL 1.9g 1.9g
SATURATED 0.5g 0.5g
CARBOHYDRATE 49.1g 49.1g
SUGARS 0.6g 0.6g
SODIUM 294mg 294mg

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Inspiration

Storing your beans

Storing your beans

Canned beans should always be stored in cool cabinets away from appliances that produce heat. Dried beans should be stored in airtight containers and used within one year of purchase. The longer you keep the dry beans, the more moisture they lose. This means that older dry beans take longer to soak and cook compared to younger dry beans.
Substituting canned beans for dried beans

Substituting canned beans for dried beans

Often you don't have the  time to soak dried beans overnight and substituting with canned beans is a great option. But remember, dried beans nearyl double in weight and volume when soaked, so the rule of thumb when substituting is used two cans of beans for every cup of dried beans.

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