Pappardelle (Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine,[1] originating from the region of Tuscany. 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.
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
ReferencesEdit
- ^ Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.
External linksEdit
- Pappardelle (slide show), Food & Wine
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