 | This article possibly contains original research. (December 2023) |
 | This article relies largely or entirely on a single source. (March 2024) |
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
Pappardelle (Italian: [papparˈdɛlle]; sg.: 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]
See also
[edit]
Media related to Pappardelle at Wikimedia Commons
References
[edit]- ^ 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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