Photo: Fanny Schertzer, CC BY 3.0, Wikimedia Commons
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About this dish
Pappardelle 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 (3⁄4–1 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.
Description: Wikipedia — Pappardelle, CC BY-SA 4.0
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