Pappardelle
Wide, flat ribbons of pasta. Their broad surface clings to rich, chunky sauces.
Used for
- ragù
In the kitchen
- Boil al dente.
- Finish in sauce.
- Reserve pasta water.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required