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Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the 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.
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
See also edit
References edit
- ^ Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.
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