Pappardelle is a bold, hearty ribbon-pasta. A flatten style pasta that is cut between 3/4 to a 1 inch wide, pappardelle gets it’s name from the Italian verb pappare’ which means to “eat hungrily” or “gobble up”. The origin of the pasta came about during the late 16th century after the creation of tagliatelle in the Tuscany area of the Emilia-Romagna region of Italy. Most recipes that include pappardelle are looking for a pasta that captures the greatest surface area when it comes to holding sauces such as tomato or cream-based alfredos. Dishes like Pappardelle Primavera and Summer Vegetable Pappardelle bring to life this pasta that allows the noodles to capture the flavors of the ingredients all throughout the wide surface and bring together a bountiful combination of flavors.
Pappardelle
