pappardelle
Sign in to savePappardelle (; : pappardella; from the Italian verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
In the Vinony graph
Vinony's link graph records 143 inbound references to pappardelle, and connects out to linguine, tagliolini and mafaldine.
It is catalogued under topics including Cuisine of Tuscany and Wide pasta.
Vinony links it to 22 Wikipedia language editions.
Key facts
- Food.country
- Italy
- Food.region
- Tuscany
- Food.type
- Pasta
- Food.image_size
- 250px
- Food.name
- Pappardelle
- Food.image
- Pappardelle.jpg
via Wikipedia infobox
Wikidata facts
- Instance of
- type of pasta
- Country of origin
- Italy
- Image
- Pappardelle raw (1).jpg
Show 1 more fact
- Commons category
- Pappardelle
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Pappardelle (; : pappardella; from the Italian verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
The dried pasta is typically sold in nests in order to protect the pasta from breakage and ensure the pasta separates when boiled in water.
Excerpted from Wikipedia’s “pappardelle” article, available under the CC BY-SA 4.0 licence.