This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. (December 2023) (Learn how and when to remove this message)
This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources.Find sources: "Pappardelle" – news · newspapers · books · scholar · JSTOR (March 2024)
Place of originItaly
Region or stateTuscany

Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine,[1] originating from the Tuscany region of Italy. The fresh types are two to three centimetres (34–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.

See also

Media related to Pappardelle at Wikimedia Commons


  1. ^ Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.