Pappardelle are wide ribbon-like pasta noodles characterized by their width of approximately 1.5-2 cm. They are among the widest representatives of their pasta family, second only to lasagna sheets.
Due to their generous width, Pappardelle have the capacity to absorb ample sauce, particularly hearty ragouts. In Italian cuisine, they are a cherished accompaniment to robust game meat ragouts. However, they also pair exceptionally well with dishes featuring rabbit, duck, or other game meats. For those abstaining from meat, zesty tomato sauces serve as a delightful alternative. A highly recommended preparation method involves slow-roasting the tomatoes in the oven to craft a sauce with an unparalleled depth of flavor. Alternatively, Pappardelle also complement sauces based on cabbage, spinach, or chard.
In principle, Pappardelle can be served with nearly any type of sauce. It is advised, however, to opt for thicker sauces as lighter cream-based ones may have a tendency to be overshadowed in terms of flavor. Instead, well-seasoned and robust sauces are the best match for Pappardelle.
The exact origins of Pappardelle are not definitively documented, but it is speculated that they originated in the Tuscany region during the Middle Ages. The tradition of pasta-making in Italy dates back to antiquity. However, it is likely that the wide, flat Pappardelle noodles were developed during this period to cater to the culinary preferences of the Tuscan population. At that time, pasta was typically made from durum wheat semolina and water, hand-shaped, cut, and subsequently dried.
Ingredients: Durum Wheat Semolina, Water
Allergens: Wheat
Nutritional Value (per 100g): Energy: 1514kj (357kcal), Fat: 1.2g, Carbohydrates: 72g, Sugar: 3.7g, Fiber: 3.1g, Protein: 13g
Preparation: Cook for approximately 10 minutes.
