Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide...

ribbons to make flat, ribbon-style pasta like fettuccine, tagliatelle, or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled....

to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the...

pansotti alla salsa di noci Pappardelle al ragù bianco di cinta senese, pappardelle al ragù di cinghiale, pappardelle al ragù di lepre Passatelli in...

Pappardelle with pesto alla genovese at a restaurant in Florence, Italy...

Fettuccine Fileja Lasagnette Lasagnotte Linguettine Linguine Mafaldine Pappardelle Pici Spaghetti Stringozzi Stroncatura Tagliatelle Taglierini Tagliolini...

Dried pappardelle...

all types of meat, fish, and pecorino. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In southern...

pasta filling and broth lacked depth of flavour. The ragu for Jonathan's pappardelle was tasty but undercooked and because it was too thick, the meat had...

for lamb agrodolce is served over rigatoni or wide noodles, such as pappardelle. In Filipino cuisine, sweet and sour sauces are known as agre dulce or...