Pappardelle

Pappardelle
Type	Pasta
Place of origin	Italy
Region or state	Tuscany
	Cookbook: Pappardelle; Media: Pappardelle;

Pappardelle (Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine,^[1] 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.

References[]

^ Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.

External links[]

Pappardelle (slide show), Food & Wine

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[1] Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.

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