Pairing: typically served with a hearty sauces and ingredients, such as a meat/ragu sauce, or with meatloaf or eggplant.
The name pappardelle comes from “pappare,” which means “to gobble up.” Pappardelle is a flat, long ribbon shaped pasta. It is wider than tagliatelle but not quite as wide as lasagna.
Ingredients: Italian imported “00”wheat flour, Italian imported durum wheat semolina, pasteurized eggs
