Pappardelle is a type of wide, flat pasta originating from Tuscany, central Italy. Its name comes from the Tuscan verb "pappare," which means "to gobble up" or "to eat with relish," indicating just how satisfying this pasta is to consume.

Characterized by its broad ribbon-like shape, pappardelle is typically made from durum wheat semolina and eggs, giving it a rich flavour and a slightly chewy texture. The pasta is rolled out into wide strips and then cut into broad ribbons, usually around 1 to 2 inches in width. This generous size provides a substantial canvas for capturing and holding onto sauces, making pappardelle an excellent choice for hearty, robust dishes.

Pappardelle pairs wonderfully with a variety of sauces, particularly those with bold flavours and chunky textures. It is often served with rich meat-based ragùs, such as wild boar or rabbit, as well as with creamy sauces featuring mushrooms or truffles. The wide, flat shape of pappardelle allows it to hold up well to these hearty accompaniments, ensuring that each mouthful is a harmonious blend of pasta and sauce.

Beyond its versatility in savoury dishes, pappardelle can also be used in creative culinary applications. It can be layered in lasagnas, folded into casseroles, or even cut into shorter lengths and used in soups. Its broad shape and substantial texture make it a versatile ingredient that adds both visual appeal and satisfying mouthfeel to a wide range of recipes.

Whether served as a comforting bowl of pasta tossed with a rustic tomato sauce or as an elegant centrepiece in a gourmet dish, pappardelle pasta embodies the essence of Italian cuisine with its simplicity, versatility, and deliciousness.


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    Ingredients: Durum wheat semolina, eggs, water. Contains gluten, may contain traces of soy

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