Pappardelle

Origin

Pappardelle come from Tuscany and central Italy; the name relates to the Italian pappare (“to gobble”). Broader than tagliatelle, they are traditionally cut from fresh egg dough and served with hearty sauces.

How to make them

1. 01

   Roll egg pasta thin, then cut ribbons about 2–3 cm wide.

2. 02

   Cook fresh pappardelle 2–3 minutes in salted water.

3. 03

   Toss gently with ragù or mushroom sauce so wide ribbons stay intact.

4. 04

   Serve immediately with Parmigiano or pecorino.

Storage

Fresh pappardelle refrigerate 1–2 days or freeze up to 2 months. Dried egg pappardelle keep several months airtight.

Popular dishes

• Pappardelle al Cinghiale

  Tuscan wild-boar ragù over wide egg ribbons.

• Pappardelle al Ragù

  Slow-cooked meat sauce blanketing broad noodles.

• Pappardelle ai Funghi

  Wild mushrooms, butter, and herbs on fresh pasta.

• Pappardelle with Duck Ragù

  Rich duck sauce for a restaurant-style bowl.

• Pappardelle al Tartufo

  Butter and shaved truffle when in season.