Wide Tuscan ribbons made to carry game.
- Italian
- Pappardelle
- Category
- Long ribbon
- Region
- Tuscany
- Products
- 3 catalogued
The story
From the Tuscan verb pappare — 'to gobble up' — pappardelle is the country cousin of tagliatelle. Traditionally made fresh with egg and flour, these wide ribbons were the vehicle for the game-heavy ragùs of Tuscany and Umbria: wild boar, hare, duck. The width is a statement: these noodles are not for delicate sauces.
Shape & purpose
Flat ribbons 20 to 30mm wide, typically fresh egg pasta rolled thin. Edges are often fluted in rustic versions, straight-cut in restaurant presentations. The broad surface is a canvas.
Width is the point. Each ribbon carries a generous swath of sauce per bite — essential for thick, meaty ragùs where you want pasta and sauce in roughly equal proportion. Too narrow a noodle would drown; pappardelle holds its own.
Sauce pairings
- 01Ragù di cinghialeWild boar ragù — the definitive pairing.
- 02Al sugo d'anatraSlow-braised duck and tomato.
- 03Ai funghi porciniButter, garlic, fresh porcini.
- 04Al ragù di lepreHare ragù — Tuscan tradition.
Cooking technique
Fresh pappardelle cooks in 2–4 minutes in well-salted water. Sauce should be ready and warm before the pasta hits the pot. Toss gently — the ribbons tear more easily than dried shapes. A little pasta water and butter at the end brings the sauce to a glossy cling.