Long egg pasta
Pappardelle
Quick answer
Pappardelle are very wide, flat egg-pasta ribbons.
Pappardelle means "from pappare, to gobble" in Italian.
Best sauces: wild boar ragù, duck, hare and mushroom sauces. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Long egg
- Origin
- Tuscany
- Best with
- wild boar ragù, duck, hare and mushroom sauces
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