from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a wide form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare)


from Wiktionary, Creative Commons Attribution/Share-Alike License



  • At the restaurant, the ragu is served with fresh pappardelle, which is traditional, but use the pasta you like.

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  • Leftover roast duck, goose or rabbit, pulled off the bone and stewed slowly in a combination of its own (creamless) gravy, red wine and canned tomatoes makes for a luscious ragu to be tossed with wide noodles, such as pappardelle or tagliatelle.

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  • I could sit down to one any day of the week- particularly if the pasta are the wide, flat pappardelle which is my absolute favorite.

    Archive 2007-04-01

  • At Bistro Don Giovanni, grab a table near the fireplace and get ready to tuck into some seasonal fare, such as pappardelle pasta with a wild boar Bolognese sauce.


  • The menu mainly sticks to northern Italian cuisine with handmade pastas such as pappardelle, linguine and spaghetti, all topped with delicious sauces such as wild-boar ragu.

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  • Instead of cutting it into fettuccine, the dough can be adapted for all types of pasta: other long pastas, such as pappardelle (wide ribbons) and tagliatelle; short pasta, such as garganelli and penne (both tubular pastas); flat pasta, such as lasagne and cannelloni; and filled pastas, such as tortelloni (large parcels), ravioli (square-filled pasta with fluted edges) and cappelletti (little hats).

    Archive 2008-07-01

  • My mother, originally from a tiny hilltop village in Calabria, would often make pasta with tomato sauce on Sunday and then a more exotic pasta condiment on Thursday maybe a ragu of rabbit with pappardelle, for example.

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  • Together with his wife, Danielle, he spoiled us with rib-sticking main courses such as cassoulet or rabbit pappardelle they'll cater for vegetarians or special diets if you let them know in advance, and irresistible desserts like melting chocolate pudding or affogato with homemade ice-cream.

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  • Make the cheat's pappardelle with slow-braised leeks and the humble home-cooked beans.

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  • Then it's a visit to Brooklyn for Brian Leth's recent addition to Vinegar Hill House's list of specials, a pappardelle with the garden-variety snails plus watercress, pears and hazelnuts.

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