Pasta | Vegetarian

Pappardelle Pasta

Triticum aestivum (Wheat) Allergens: Wheat, Egg
pappardelle pasta

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Durum Wheat, Egg (traditionally)

The Forktionary Angle

"The broad canvas for robust flavors."

Definition

A wide, flat egg pasta originating from Tuscany, known for its broad ribbons that pair well with rich sauces.

Sensory Profile

TasteNeutral, Starchy, Mildly Earthy
TextureChewy, Firm (al dente), Smooth
AromaSubtle, Grainy
AcidityLow

Technical Metrics

Cooking Time (Dry)

8-12 minutes

Ideal Sauce Type

Meat-based ragùs, game sauces

Origin Region

Tuscany, Italy

Nutrition Facts

Per 85g (dry)
Calories370 kcal
Total Fat3g
Saturated Fat1g
Trans Fat0g
Cholesterol60mg
Protein13g
Total Carbohydrate70g
Dietary Fiber3g
Total Sugars2g
Calcium20mg
Iron2mg
Potassium180mg

Chef’s Secret

Always cook pappardelle al dente and finish it directly in the sauce with a splash of pasta water to create an emulsified, rich coating.

Substitutions

Best Match

Tagliatelle

1:1

Most similar in shape and purpose, slightly narrower.

Fettuccine

1:1

Good substitute for broad, flat noodles, slightly thinner than tagliatelle.

Wide Egg Noodles

1:1

Acceptable for texture, but usually softer and lacks the firm bite of durum wheat pasta.

Lasagne Sheets (cut)

1:1 (volume)

Can be cut into broad ribbons, but may be thicker and require longer cooking.

Buying Guide

Look for bronze-die cut pasta for a rougher texture that holds sauce better. Check for egg content if preferred.

Flavor Pairings

Bolognese sauce wild boar ragu mushroom sauces creamy tomato sauces.

Recipes Using Pappardelle Pasta

America's Test Kitchen Ragu Alla Bolognese image 124
Preparation Italian Sauces Pasta

America's Test Kitchen Ragu Alla Bolognese

Experience an umami explosion with this rich and decadent Bolognese sauce, enough to coat 2 pounds of pasta! This America's Test Kitchen recipe, inspired by Season 13's Ultimate Italian episode, delivers a silky, meaty sauce that's perfect for a special occasion or a cozy weeknight meal. Leftovers? Even better! Refrigerate for up to 3 days or freeze for up to a month. Get ready to pass the Parmesan!

See Complete Recipe