Pappardelle (Italian:[papparˈdɛlle]; singular: pappardella; from the verb pappare, "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine,[1] originating from the region of Tuscany. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
References
^Lori Alden. "Pasta Ribbons". The Cook's Thesaurus. Retrieved 7 December 2012.
