Pappardelle

Pappardelle is a type of pasta that originates from Italy. It is characterized by its wide, flat shape, similar to wide fettuccine. The pasta is most commonly used in the winter, as it pairs well with hearty, robust sauces. Pappardelle is a staple in Tuscan cuisine, often served with wild boar sauce or other meat sauces. It can also be used in a variety of other dishes, including pasta salads and casseroles.

Pappardelle Synonyms

Pappardelle pasta
wide fettuccine

Pappardelle Substitutes

Different Forms/Types of Pappardelle

Dried

Dried pappardelle pasta, usually found in the pasta aisle. It has a longer shelf life and takes longer to cook than fresh pasta.

Fresh

Fresh pappardelle pasta, typically found in the refrigerated section of the grocery store. It has a soft texture and cooks quickly.

Homemade

Pappardelle pasta made at home using flour, eggs, and salt. This allows for customization in terms of thickness and width.

How to Choose Pappardelle

When purchasing fresh pappardelle, look for pasta that is soft and pliable, not dry or cracked. For dried pappardelle, ensure that the pasta is not broken and the packaging is sealed. If you're buying homemade pappardelle from a market or specialty store, look for pasta that is freshly made and has a uniform color.

Cooking/Prep Tips for Pappardelle

Pappardelle is a type of pasta that is known for its wide, flat shape. It's perfect for hearty sauces and ragus due to its large surface area. When cooking pappardelle, it's important to remember that it can easily overcook and become mushy. To prevent this, always cook it in a large pot of boiling, salted water and start checking for doneness a few minutes before the package instructions suggest. Once cooked, it's best to drain it immediately and toss it with a bit of oil to prevent sticking. Also, remember to reserve some pasta water before draining, as it can be used to adjust the consistency of your sauce.

Shelf Life of Pappardelle

Fresh pappardelle should be stored in the refrigerator and used within a few days of purchase. Dried pappardelle can be stored in a cool, dry place for up to a year. If you've made homemade pappardelle, it can be dried and stored in a cool, dry place, or frozen for up to three months. Once cooked, pappardelle should be stored in an airtight container in the refrigerator and consumed within a few days.

Recommended Brands for Pappardelle

dried pappardelle: De Cecco

fresh pappardelle: Buitoni

homemade pappardelle: Local specialty stores or Italian delis

Cooking Techniques for Pappardelle

Baking: Pappardelle can also be used in baked pasta dishes. After boiling, mix it with your sauce and other ingredients, top with cheese, and bake until bubbly and golden.

Boiling: This is the most common method of cooking pappardelle. Boil it in a large pot of salted water until it's al dente, which usually takes about 7-10 minutes. Remember to stir occasionally to prevent sticking.

Sautéing: For a quick and flavorful dish, sauté cooked pappardelle in a bit of olive oil or butter. Add your favorite ingredients and seasonings, and toss until everything is well combined.

Popular Pappardelle Recipes

Pappardelle with Beef Ragu
Creamy Mushroom Pappardelle
Pappardelle with Pesto and Fresh Tomatoes

Pappardelle Nutritional Information (100g)

fat: 1.1 g
fiber: 1.3 g
sugar: 0.6 g
protein: 5.1 g
calories: 131 kcal
carbohydrates: 26.3 g

Flavor Combinations

Pappardelle pairs well with robust and hearty ingredients due to its wide shape. It's perfect with rich meat sauces, like beef or pork ragu, and creamy mushroom sauces. It also works well with chunky vegetable sauces, like ratatouille. For a lighter option, toss pappardelle with fresh tomatoes, basil, and a drizzle of olive oil. It also pairs beautifully with seafood, especially shellfish like shrimp or scallops.

Allergen Information

Pappardelle pasta is made from wheat, which is a common allergen. Those with a wheat or gluten allergy or intolerance should avoid pappardelle and opt for a gluten-free alternative.