Pappardelle is a bold, hearty ribbon-pasta. ¬†A flatten style pasta that is cut between 3/4 to a 1 inch wide, pappardelle gets it’s name from the Italian verb¬†pappare’¬†which means to “eat hungrily” or “gobble up”. The origin of the pasta came about during the late 16th century after the creation of tagliatelle¬†in the Tuscany area of the Emilia-Romagna region of Italy. Most recipes that include pappardelle are looking for a pasta that captures the greatest surface area when it comes to holding sauces such as tomato or cream-based alfredos. ¬†Dishes like Pappardelle Primavera¬†and Summer Vegetable Pappardelle¬†bring to life this pasta that allows the noodles to capture the flavors of the ingredients all throughout the wide surface and bring together a bountiful combination of flavors.