Pappardelle

Pappardelle is a pasta that has broad ribbons and is made out of eggs. The name derives from the verb “pappare,” to gobble up. Pappardelle are a classic Tuscan variety of egg pasta, and are a bit wider than fettuccine or tagliatelle, between ¾ of an inch (1 inch = 2.5 cm) in width, and many of the commercially made pappardelle have wavy edges that help catch the sauce. They work nicely with chunky sauces, and are perfect with rabbit, hare or wild boar.

The fresh types are two to three centimetres (¾-1 inch) wide and have fluted edges. Dried egg pappardelle have straight sides.