Pappardelle

Famous Tuscan regional format. Similar to Tagliatelle but thicker and more intense to the bite, it is often paired with robust and full-bodied sauces based on game meat. Pappardelle owes its name to the dialect word “pappare” and are famous for their more classic combination with wild boar ragù.

Perfect with: Robust meat sauce – better with game meat – or cheese

Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce