Very broad, flat ribbons of fresh egg pasta, the widest of the Tuscan tagliatelle family at roughly two to three centimetres across, sometimes with a rippled edge. Rolled from a rich egg dough and cut into long wide bands, they cook tender yet substantial, their broad surface made to carry heavy, meaty sauces. They are the classic partner to wild-boar and hare ragùs.
Where it comes from
A fresh egg pasta of Tuscany, its name from the verb 'pappare', to gobble up; the traditional vehicle for rich game ragùs.
In the kitchen
Boiled and tossed with hearty meat and game ragùs that cling to its broad ribbons.
Nutrition (per 100g)
~370kcalCal
~13.0gProtein
~4.0gFat
~71.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
