What does the word ‘Pappardelle’ mean?
The verb pappare, which means “to gobble up,” is the root of the word pappardelle. This is most likely a reference to the pasta’s deliciousness as well as the less than elegant way it is eaten!
It’s actually pretty easy to pronounce pappardelle correctly: say the pasta “pap-par-day-lay,” emphasizing the last two sounds, to sound as authentically Italian as possible.
What should I pair pappardelle with?
Pappardelle’s rough, porous surface and wide, flat shape make them the ideal side dish for a hearty meat sauce. Pappardelle with wild boar ragù, or pappardelle al ragù di cinghiale, is the classic Tuscan dish that goes with this pasta. Feel free to use another meat, such as pork or beef, in place of the wild boar. Although there will be a slight difference in flavor, it will still go well with your pappardelle. Venetians adore pappardelle with spiced duck ragù in addition to bigoli; you can frequently find this combination on menus at various eateries throughout the city.
A vegetarian alternative that is equally delicious is cream of wild mushroom sauce. In Italy, it’s customary to gather wild mushrooms, or andar per funghi. With its rich, delicately earthy flavor and substantial texture, this sauce honors that tradition. The pappardelle strands are beautifully coated with our cream of mushroom sauce, making for an enticing dish.
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Made from durum wheat and farm-fresh eggs, pappardelle are long, flat ribbons that complement hearty, rich sauces well because of their large surface area and coarse texture. For an artisanal texture that huggs sauces, our egg pasta is extruded through bronze dies and swirled into portion-sized nests for ease of cooking. Try making egg pasta with butter and Parmigiano-Reggiano for an easy recipe.
