Pappardelle is a staple of Tuscan cuisine and is closely tied to the region’s tradition of rustic, flavorful dishes. It is typically served with hearty ragùs made from wild game, such as hare or venison, although it can also be paired with mushroom-based or vegetable sauces. The wide ribbons of pasta allow it to absorb the sauce beautifully, creating a satisfying mouthful with every bite.

Pappardelle, like many pasta shapes, has evolved through centuries of Italian culinary history, and its large size makes it perfect for the long, slow-cooked sauces that are typical of Tuscany. Whether enjoyed in a traditional wild boar ragù or a lighter, vegetable-based sauce, Pappardelle is a reflection of the rich and simple culinary philosophy of Italy.

Ingredients and Characteristics:

Made from 100% durum wheat semolina and water (no eggs)
Wide, flat ribbons
Perfect for holding rich, thick sauces like ragù or creamy cheese sauces
Absorbs sauces well, making each bite full of flavor

Cooking Instructions:

Bring a large pot of salted water to a boil.
Add Pappardelle and cook for 8-10 minutes, or until al dente.
Drain, saving a little bit of the cooking water to adjust the sauce, if necessary.

Serving Suggestions:

Pappardelle with Wild Boar Ragù: This is the classic Tuscan pairing. The richness of wild boar, simmered in red wine and herbs, perfectly complements the wide, hearty pasta.
Pappardelle with Mushroom Sauce: Pair with a rich mushroom sauce, made from earthy wild mushrooms and cream, for a more delicate but equally satisfying dish.
Pappardelle with Tomato and Basil Sauce: For a lighter option, serve with a fresh tomato sauce, basil, and a drizzle of extra virgin olive oil.
Pappardelle with Truffle: Top with a creamy truffle sauce for an indulgent and luxurious dish.

Storage Instructions:

Keep uncooked pasta in a cool, dry place, away from moisture.
If cooked, refrigerate Pappardelle in an airtight container for up to 3 days.
You can also freeze cooked Pappardelle. Store in an airtight container or freezer bag for up to 3 months. When reheating, simply warm in a pan with sauce or a splash of water.

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