Giadzy Organic Pappardelle is a wide, long ribbon pasta made in Abruzzo, Italy, from organic semolina flour and Majella spring water. It is wider than fettuccine or tagliatelle, the Tuscan shape built to hold thick ragù, mushroom sauces and slow-cooked braises. It comes from Giada De Laurentiis's own line, developed with Italian pasta makers around taste and texture. Shoppers rate it highly, though it is a specialty ribbon rather than an everyday dried pasta, so it competes with premium Italian pappardelle and tagliatelle rather than supermarket boxes.
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Buyers rate it very highly, praising the texture and how well the wide ribbons carry sauce. Few complaints appear in the ratings given.
Giadzy organic pappardelle are long, wide ribbons of pasta, similar to fettuccine or tagliatelle but much wider. The shape comes from Tuscany. Its name comes from the verb pappare, which in the local dialect means "to gobble up."
The pasta is made in Abruzzo, on the east coast of central Italy. Organically grown semolina wheat flour from the base of the Majella mountains is combined with pure spring water from the Majella range. The pasta has a sweet aroma of pure wheat.
It is cut on 100-year-old bronze dies, which give it a rough, rustic texture that holds sauce. After shaping, it is slowly air-dried for up to 36 hours to protect its flavor and dense texture. The pasta cooks to an al dente bite.
