Pappardelle
In Tuscan dialect, papparsi means to gobble up, or stuff oneself. This is easily done with this wonderful shape of egg pasta – wide, luscious ribbons of rich egg dough. They are best served with a chunky, flavoursome, oily sauce – oil to coat the pasta, and juicy morsels to catch in the folds. These noodles have been around since medieval times when they were cooked in a game broth, thickened with blood.
Pappardelle
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Pappardelle
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