The origin of Pappardelle, the largest of egg pasta shapes, is attributed to Italy's Central-Southern regions, like Tuscany, where Pappardelle is used in traditional cuisine.The name Pappardells is derived from the Tuscan dialect verb "pappare" which means "to eat with almost childlike joy and pleasure". In its Pappardelle, Barilla combined a strong, rich flavour that satisfies the palate with a skillfully rolled out pasta dough in accordance with the traditions of the Tuscan region.
Barilla Pappardelle is the most majestic presentation of long egg pasta: their flat ribbons are about 13 millimetres long. This very generously-sized pasta dough is ideal for hearty, thick meat sauces or ragu.
All you have to do is serve Barilla Pappardelle at table for a truly spectacular effect. They are a wonderful match for every kind of sauce, from meat to vegetables to shellfish. Try breaking up the Pappardelle into pieces and add to soups or vegetable purees.