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Pasta 101: Pappardelle

Pappardelle Pasta

Pasta 101: Pappardelle

Continuing on our quest to cover every single pasta shape…up this week are: PAPPARDELLE. They’re thick, long beautiful ribbons of pasta. Exactly why the word Pappardelle translates to “ribbons” in English! They fall between the width of a lasagna and tagliatelle and are traditionally served with very rich, heavy sauces, such as a wild boar sauce. Fresh Pappardelle may have fluted edges while the dried pastas are typically straight.

There are even towns in Italy that have festivals honoring these beautiful ribbons of pasta. The Sagra delle Pappardelle al cinghiale (Pappardelle with wild boar festival) in the city of Gemmano inEmilia-Romagna Region is held every August! Which I would love to one day attend, for journalistic reasons of course ; )

Pappardelle also comes from the verb Pappare in Italian which means “to gobble up”. Which is certainly what you’ll do with this long luscious pasta!

Here’s a Pappardelle Recipe to get you started:

Pappardelle alla Salsiccia {Pappardelle pasta with Sausage} Photo pictured.

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