Toss Ergon Originals pappardelle with rich, meaty sauces. It has a slightly rough surface that helps ragu to cling. It’s made with eggs, milk and durum wheat semolina from Aravissos, Greece.

Pappardelle is a wide, ribbon-shaped pasta from Tuscany. The region is famous for slow cooked ragus made with beef and wild boar. Thick sauces get trapped in pappardelle’s silky folds, delivering bold flavour in every bite.

Pair pappardelle with classic ragu alla bolognese. It’s also good with a creamy mushroom sauce. To embrace its Greek heritage, add olives and oregano to a simple tomato sauce. Finish with a drizzle of extra virgin olive oil.

This Greek pasta has a rich flavour and velvety texture. Cook it ‘al dente’ to retain its toothsome bite.

Discover our range of Greek ingredients.

About Ergon

Meaning ‘mission’ or vocation, Ergon is a family business in Thessaloniki, devoted to sharing the joys of real Greek food and ingredients. Brothers Thomas and George Douzis have curated a selection of the products they love most, which tell the story of their region. Honeys, salts, preserves, oil and bread - discover Greece’s secret pantry.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Durum, wheat flour, cow's milk, pasteurised eggs

Allergy advice: For allergens see ingredients listed in bold. May contain celery.