The History of Pappardelle

Pappardelle originated in Tuscany, likely during the 14th century. Notably, pappardelle features a slightly rough surface, making it ideal for pairing with meaty, rich sauces. There is a long tradition of serving pappardelle with hearty Tuscan sauces made during the winter hunting season such as wild boar ragù or creamy mushroom sauce. Notably, while these long, flat noodles were first popularized in their native Tuscany, they are now eaten in many parts of Italy. The name pappardelle itself comes from the Latin word pappare, meaning “to eat,” and the similar Tuscan word that means “to gobble up or eat with gusto.” Pappardelle can be made at home and is also sometimes sold fresh in stores, but it is more widely available in its dried form. Dried pappardelle is typically sold in nests to help protect the noodles during shipping and prevent them from sticking together when boiled. It is available from several mainstream pasta brands as well as many specialty brands. Today, pappardelle is very popular in many parts of the world, including the United States, and is most often paired with hearty, thick sauces.