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.
Continue with a complete recipe
This page explains a pasta shape. For full ingredients and directions, try the free Basic Pasta Dough recipe.
Make the full free Basic Pasta Dough recipe
Build your cooking confidence
Choose a topic from our cooking lessons and practice at your own pace. Complete member lessons and protected recipes require membership.
Explore the cooking lessons · See membership benefits and plans