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You are here: Home / Pasta / Pasta for Sauce / Pappardelle

Pappardelle

This page first published: Sep 7, 2002 · Updated: Jun 9, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Pappardelle are widish pasta strips, often with ruffles on one side or both. Because the pasta is so big, it is good for heartier sauces.

In Tuscany, there are two traditional dishes made with Pappardelle: one is Pappardelle served with a stewed rabbit sauce (Pappardelle sulla lepre); the other is made with a stewed duck sauce (Pappardelle al’anatra.)

Often, the Pappardelle are cooked until just 2/3 of the way to being tender to the bite, then dumped into the sauce to finish cooking in it while they absorb some of the flavour.

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