Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
, similar to wide
fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...
,
originating from the region of
Tuscany
it, Toscano (man) it, Toscana (woman)
, population_note =
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, population_blank1 =
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, demographics1_title1 = Italian
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. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
References
External links
Pappardelle(slide show), ''Food & Wine''
Cuisine of Tuscany
Wide pasta
{{Italy-cuisine-stub
