Pappardelle
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine,[1] originating from the Tuscany region of Italy. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
The dried pasta is typically sold in nests in order to protect the pasta from breakage and ensure the pasta separates when boiled in water.[2]
Pappardelle with basil
Lamb Pappardelle
Pappardelle con funghi porcini
Pappardelle with tiger prawns and lobster sauce
Pappardelle with Scallops, Lumpfish Caviar, Lobster sauce
Homemade whole wheat pappardelle
Pappardelle, egg yolk, wild mushrooms
Pappardelle ternane al cinghiale.jpg)
Pappardelle with fried tomatoes and veal sausages
Pappardelle with Shrimp and Asparagus
Pappardelle with Boar Ragu.jpg)
Lamb osso bucco and pappardelle
Pesto pappardelle
Pappardelle pomodoro
Pappardelle with beef cheek ragu
See also
Media related to Pappardelle at Wikimedia Commons
References
- ↑ Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.
- ↑ "Spotlight Series: All About Pappardelle". DeLallo. Retrieved 2025-09-27.
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