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pappardelle

wide pasta ribbons

This thick flat egg pasta, originally from Tuscany (the name comes from pappare, 'to gobble down food'), is often served with a meaty game ragú. Pappardelle alla lepre (hare) and pappardelle al cinghiale (boar) are classic trattoria dishes in Lazio and Umbria.

Tiny Finocchieto di Stroncone in Umbria holds a Sagra della Pappardella in late June-early July, featuring the pasta with a variety of sauces, emphasizing local ingredients.

Text © Dana Facaros and Michael Pauls

Images by: Rooey202