 |
 appardelle is the largest of all fresh egg pastas and it is traditionally made in Central and Northern Italy, particularly in Tuscany, where papardelle is used in a variety of local dishes. The name, in fact, comes from the verb pappare, which in the Tuscan dialect refers to the joyful, hearty eating typical of children.
Pappardelle is a flat noodle about 13 mm wide (0.50 inches), as opposed to tagliatelle which is only 5 mm wide (0.20 inches). Its generous size makes it ideal for rustic, rich sauces, made from wild hare or rabbit.
While traditionalists prefer to have pappardelle with game sauces, others pair it with mushrooms or truffles, as well as with fish and vegetables. Pappardelle is also excellent broken into pieces and added to clear or mashed pulse soups.
|
|
Recipes
PAPPARDELLE AL SUGO DI LEPRE
|
