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.

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Flora Summer Vegetable Pappardelle

Pasta doesn’t always have to carry the weight and burden of calories. There are many options to add to your pasta dishes that could bring about a light and nutritious meal that includes some of summer’s most delicious vegetables added to a hearty, egg pappardelle pasta. Ingredients: 1 bag of Flora Egg Pappardelle 2 & […]


Flora Egg Pappardelle Primavera

One thing that defines Spring are the colors that come about after the thaw of a long and harsh winter. ¬†The beauty of Earth’s rebirth captures all the senses. Whether it’s the sight of your grass turning green or the smell of blooming Lilac in your garden, Spring brings about a divine resurrection of all […]



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