Pappardelle is a type of pasta that has wide flat ribbons in shape and is often 2 to 3 centimeters wide.
Pappardelle pasta originated from Tuscany, Italy and is made out of durum wheat and eggs and has a rough surface which also makes the pappardelle pasta ideal for clinging to thick and hearty sauces.
The pappardelle pastas resemble ribbons and are large, flat and wide.
The pappardelle pastas are often made using durum wheat and eggs, although some store bought versions of pappardelle can vary in their ingredients.
The surface of pappardelle pasta is slightly rough, which also helps it to hold onto the sauce.
And pappardelle pasta is best suited for thick and rich pasta sauces like creamy sauces or ragu sauce.
And you can also purchase the pappardelle pasta fresh or even dried and pappardelle pasta can also be made at home.
The closest pasta to pappardelle is Tagliatelle pasta which is another type of egg pasta that has a narrower width and you can also use Fetuccine pasta as another good substitute to pappardelle pasta.
Pappardelle pasta is cooked and ready to eat when it's all dente, which means you should need your teeth to chew into it.
You can also use pappardelle pasta in chicken noodle soup and add some carrots, celery, onions and shredded chicken.
Salt and pepper to lightly season the chicken noodle soup is also good.