Pappardelle — Italy’s Widest Long Pasta
Pappardelle are wide, flat ribbons of pasta — typically 2-3cm wide — associated with Tuscany. The name derives from “pappare” (to gobble up). They are almost always egg pasta, giving them a richer texture and golden color than dried semolina pasta. Fresh pappardelle has a soft, tender bite that pairs perfectly with the long-cooked ragùs of central Italy.
The Classic Pairing: Pappardelle al Ragù di Cinghiale
Wild boar ragù (ragù di cinghiale) is the definitive Tuscan pappardelle dish. The wide ribbons carry the chunky, aromatic meat sauce — the pasta’s surface area does the work. Beef, duck, and lamb ragùs are equally appropriate. The rule with pappardelle: it demands a substantial, meat-based sauce. It’s not a vehicle for light sauces — it will overwhelm them.
Fresh vs Dried Pappardelle
Fresh pappardelle (made with 00 flour and eggs) is the authentic version. Dried pappardelle exists and is convenient, but it cooks differently — more al dente, less silky. If making pappardelle at home, a simple pasta dough (flour, eggs, salt, olive oil) rolled thin and cut wide is one of the most satisfying things to make.