Since 1950. Bronze die extruded. A Northern Italian classic. Our gloriously golden egg pasta is made in Northern Italy with only the finest durum wheat, farm-fresh eggs and generations of pasta-making experience. Kneaded with 6 eggs per kilo and extruded with traditional bronze dies, DeLallo EggPasta is full of flavor and ready to stand up to the richest and heartiest sauces. Pappardelle imported Italian egg pasta. Lavish Your Pasta! Egg pasta is known for being its own occasion. We suggest partnering DeLallo Traditional Egg Pasta with a classic Bolognese sauce, a braised pork ragu or a creamy mushroom sauce. Egg noodle product.

• Kosher

• Made with 28% egg.

Durum Wheat Semolina, Egg (28%)

Cooking The Perfect Pasta: Bring 4 quarts of water of a rolling boil. Before pasta, add approx. 2 tbsp. salt (or to your taste), never oil. Add pasta to water and stir. To bring water back up to a boil, cover with lid. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for about 9 min. for al dente texture. Drain (never rinse) and immediately toss with desired sauce in a saucepan. Cook together for about 2 min. on high heat to marry flavors and serve.