Pasta used to be very plain and ordinary – red sauce with white noodles. In the 1980’s, chefs began experimenting with old-school handcrafted Italian techniques and making their own artisan pastas. This evolved to corresponding pasta dishes inspired by regional ingredients. This lineage progressed and what once was viewed as “gourmet pasta dishes” moved into mainstream dining.
Around that same timeline, David Bowel and Bill Curtis founded Pappardelle’s Pasta Company. Their vision was to create exquisite pasta in an array of flavors never experienced before by Americans.
The Denver-based gourmet food company specializes in handcrafted, flavor-infused pastas (fresh and dried), sauces and pestos. All of Pappardelle’s Pasta products are made in small batches using traditional Italian methods. Currently the product line includes over 150 varieties of gourmet gluten-based and gluten-free dried (flat cut, shapes, orzo and lasagna) and fresh (ravioli, tortellini and gnocchi) pastas, pesto and sauces.
We had the opportunity to try a few of the Pappardelle’s pasta flavors. Included in my shipment were: Garlic chive, sweet potato and plain (no egg) pappardelle noodles (very broad flat noodles); and Tuscan herb penne, lemon parsley mafaldine (ribbon-shaped pasta), and spring medley orzo.
Here’s what we’ve made (recipes are available at the links within the copy below):
Greek Orzo Salad – with the spring medley orzo. This salad has amazing flavors from the Dijon mustard and fresh dill vinaigrette. I first made this salad in our Bobby Flay cookbook club meeting. It continues to be a regular in the side salad rotation. You will find it often at my summer cookouts and picnics.
Pappardelle with sage and honey brown butter sauce. This is something new that I recently developed. I was looking to create a light, flavorful sauce that would compliment the garlic chive flavored pasta without overpowering it.
I’ve also topped some of the other pastas with my sausage, tomato and cream sauce. It’s a great, hearty dish for the plainer flavored pastas.
Pappardelle’s pasta products can be found at select specialty stores and farmers markets. To see if there is a seller in your area, you can use the online product locator. In Connecticut, you can find the product at the O’Live a Little store in South Windsor and Bella Gusta in West Hartford.
What’s your favorite cut of dried pasta?
Have you tried any of the handmade, artisan pastas?
Disclaimer: While I was provided with a complimentary sample of Pappardelle’s pastas, the opinions and views expressed above are my own and describe my personal experiences.