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Pappardelle: The wide ribbon noodles for hearty dishes

There are hundreds of pasta types, each with its history of origin. This article is all about Pappardelle.

Pappardelle is an Italian pasta variety and belongs to the category of ribbon pasta. They are usually 200 mm long, 25 mm wide, and 0.5 mm thick and are believed to have originated in Tuscany. Nowadays, the term is widely used for pasta varieties with different dough thicknesses and lengths.

Here you can find exactly where their origin lies and to which traditional dishes pappardelle go perfectly.

Pappardelle: Origin and meaning

Here is a sheet with the essential facts about Pappardelle:

Pasta Shape:Pappardelle
Pasta Type:Ribbon Pasta
Length:200 mm
Width:25 mm
Thickness:0.5 mm
Origin:Tuscany (probably)
Meaning:“to eat with pleasure” or “to devour”
Synonyms:Paparele (Veneto) paspardelle (Marche)
Similar Shapes:Tagliatelle, Fettuccine
This table shows the most important data about pappardelle.

Where did Pappardelle originate?

The Italian pasta variety Pappardelle is widespread in northern and central Italy. In particular, it can be found in the following regions:

  • Emilia Romagna
  • Marche
  • Umbria
  • Abruzzo
  • Tuscany

Their origin is unknown but is thought to be in Tuscany.

What does Pappardelle mean?

The name Pappardelle is derived from the word “pappare” (Tuscan dialect) and means something like “to eat with pleasure” or “to devour.”

What is the difference between Pappardelle and Tagliatelle?

Pappardelle are wider compared to tagliatelle. Their width is 25 mm, while tagliatelle are usually only 10 mm wide. Thanks to the extra surface, Pappardelle collects the sauce even better.

Traditional dishes suitable for Pappardelle

The wide ribbon pasta is considered “pastaschuitta”, which means that it is drained and processed after cooking, as opposed to “pasta in brodo”, where the pasta is served in a soup.

Pappardelle is preferably served with hearty meat stews but can be combined with various sauces.

Here are three classic pappardelle recipes:

To get more authentic results, I have linked the recipes in Italian. But if you use Google Chrome, you can easily have them translated!

The pasta also tastes good with:

  • Artichokes
  • Broad beans and peas
  • Duck sauce
  • Truffles
  • Scallops and thyme
  • Rabbit and asparagus
  • Morels
  • Scampi and saffron
  • Porcini mushrooms and cream
  • Walnut pesto
  • Wild boar sauce
  • Zucchini and shrimps
  • Pappardelle and similar pasta
  • Mashed broad beans

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