Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides.

Characteristic of: Tuscan cuisine
Categories: Wide pasta
Contains, including ancestors: Wheat
Also known as:
Wikidata ID: Q20041
Wikipedia title: Pappardelle
References:
Wikipedia article: Pappardelle
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Egg noodle


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