Pappardelle all'Uovo
Pappardelle all'Uovo

Pappardelle all'Uovo

Pappardelle, the largest shape among egg pasta, originates in the centre-north of Italy and more precisely in Tuscany, where it is found in many traditional recipes.
The name also originates from the Tuscan dialect, the verb "pappare" means eating with childish joy and pleasure.

Pappardelle all'Uovo

Shape

Pappardelle are the most majestic shape among the long cut egg pasta: their large flat ribbon measures 13mm across (tagliatelle measures 5mm across).
This generous pasta is ideal to enhance rustic sauces, like a thick hare or rabbit ragu.

A touch more

You just need to serve the Pappardelle to create a spectacular effect. They marry successfully with every type of sauce: although the deep game ragu are the most traditional, Barilla also recommends Truffle and mushroom sauce, for a tasty and aromatic dish. Perfect also with fish or vegetable sauces, the Pappardelle can also be broken into pieces and added to soups. Among all the recipes, Barilla recommends not to miss the combination between the rustic side of the Pappardelle and the elegant lobster paired with the delicate flavour of spinach.