Description

Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana (Tuscany), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus. This pasta’s Tuscan origins date back to the 14th century. However, due to their extensive popularity, today pappardelle can be found throughout all regions of Italy. Due to the decadent nature of these strands and the rich sauces that they are usually paired with, pappardelle dishes are often enjoyed in the winter months, or on more traditional ‘feasting days’.