Pasta shapes · Italian cuisine
Pappardelle
The broadest egg ribbons, hand-cut for rich meat and mushroom ragùs.
At a glance
- Origin
- Italy, the fresh egg-noodle tradition; sources name no single region.
- Dough
- Flour and eggs.
- Production
- Hand-cut from a rolled sheet, often with a fluted wheel.
- Pairs with
- Hearty ragùs of meat, game and mushrooms.
- Cooking time
- Fresh 1–3 min, depending on thickness; dried 5–8 min, depending on the maker.
Pappardelle are broad ribbons of fresh egg pasta, about 2.5 cm wide and around 15 cm long. They are therefore much wider than tagliatelle or fettuccine, and usually shorter.
An egg and flour dough is rolled into a thin sheet, just as for tagliatelle. A pasta machine cannot cut them, so they are cut by hand – ideally with a fluted pastry wheel that gives them a wavy edge.
The wide, firm ribbon carries thick, hearty sauces: ragùs of meat, game, vegetables or mushrooms.
Recipes
Techniques and tips
Related entries
Sources
- Marcella Hazan: Marcella Cucina (1997), Other Noodle Cuts
- Alan Davidson: The Oxford Companion to Food, heslo Pasta shapes
- Divella: 101 Egg Pappardelle, údaj doby vaření
- Pasta Garofalo: N° 1-35 Pappardelle, údaj doby vaření
- Granoro: Pappardelle all'uovo Dedicato n. 122, údaj doby vaření
- Divella: Egg Fresh Pappardelle, údaj doby vaření
- Giovanni Rana: Pappardelle (čerstvé), údaj doby vaření