Source / cosimo-amica

Pappardelle are large, very broad fettuccine. The name derives from the verb “pappare,” to gobble up. The fresh types are two to three centimetres wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional noodle, a cousin to the smaller tagliatelle, was traditionally paired with wild boar sauces and rich hare sauces. The noodle is so popular that in Italy there are towns that have festivals honoring it. For example, a festival called the Sagra delle Pappardelle al cinghiale in the city of Gemmano in the Emilia-Romagna Region is held every August.

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