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