What's pappardelle?

Pappardelle is an Italian pasta in wide flat ribbons, generally made with flour and eggs. The strips are often around 2 to 3 cm wide, but their size varies depending on the manufacturer or the restaurant: there is no single width to expect on your plate.

In Tuscany, it is often served with a thick sauce, notably a wild boar or hare ragù. In Maremma, wild boar ragù is a frequent pairing. Its width allows it to hold the sauce and pieces of meat well; the dish is therefore often more substantial than a plate of thin pasta. The recipe is not systematic, however: you can also find pappardelle with mushrooms or with other sauces.

On a menu, "pappardelle al cinghiale" means pappardelle with wild boar. If you prefer a light sauce, ask how the dish is prepared: a ragù can be rich and slow-cooked. Fresh egg pasta is common, but some dried or egg-free versions also exist.