WHAT IS PAPPARDELLE?
These flat, broad, long ribbons of golden egg dough decorate many a Tuscan table. Their reputation for deliciousness even extends to their name, derived from the Italian verb “pappare” or “to gobble up.” Similar to fettuccine but wider, pappardelle tends to be used with your really hearty sauces. Have a noisy neighborhood duck that’s gotta go? Think of some Duck Ragu with delicious pappardelle noodles as community service for your gastronomical soul. Or just go to your local butcher, buy some duck, and feel the same way. Your call.
WHERE IS PAPPARDELLE MADE?
Again, no one is sure but Tuscanny seems to be the home of this cut. There might be a bit of home town rivalry here since tagliatelle is a close substitute native to Emilia Romagna.
WHERE ARE THE BEST PAPPARDELLE DISHES IN THE WORLD SERVED?
Most restaurants play it safe and stick with more well known pasta cuts like fettuccine. Among the minority of chefs who rise above the rest, here are a few of the best by city:
- Florence – Osteria del Cinghiale Bianco’s classic pappardelle al ragù di cinghiale wild boar sauce
- New York – Bar Pitti‘s version is alla fiesolana with smoked bacon, cream, tomato & parmesan cheese
- Tokyo – Mamma Luisa’s Table their dish pairs this cut with rabbit in a white wine sauce
- Paris – Restaurant Passerini’s recipe of this cut with duck ragu
- Berlin – Martinello Trattoria’s pairs this cut is served with wild hare
- Copenhagen – Era Ora menu changes seasonally so grab the this dish when you can
- London – Padella’s pairs this pasta with Dexter beef shin ragu
- Sydney – A Tavola’s Pappardelle con ragù is a classic, involved blend of pancetta, different meats & herbs
WHAT SAUCES GO WELL WITH PAPPARDELLE?
These wide noodles are one of the best pasta cuts for thick and chunky sauces. They are also, due to their size, and easy cut to make fresh by hand. Though if you want to have the cuts be a consistent width, use a strip of something, lay it on the dough (like a narrow ruler) and slice along its’ edge with a knife. The classic Tuscan ragu paired with this cut is Wild Boar. There are many recipes extolling its health for you (not so much for the pig). The Pasta Project has a great example of Pappardelle con ragu di cinghiale alla toscana. Or if you’d like to see one of our recipes using pappardelle check out our marinara sauce recipe!