Pappardelle Pasta

Shape – long pasta in the form of nests or noodles, 10-15 mm in width.

Cooking time – 8 minutes (until ready).

Pappardelle is suitable for clinging to rich sauces and providing maximum flavor. Excellent with stews based on meat or porcini mushrooms.

What does Pappardelle look like πŸ“ The shape of Pappardelle pasta

Long pasta in the form of a flat ribbon of dry noodles about 11-13 mm wide.

Fresh pasta can be up to 20-30 mm wide.

Fresh Pappardelle pasta on photo
Fresh Pappardelle pasta

What is Pappardelle | Description of the species

It originated in the administrative center of Florence, Tuscany (Italian: Toscana). The Italian verb “pappare” gave its name to these noodles, meaning “to eat cheerfully and with pleasure”.

Pappardelle (Pappardelle) is one of the broadest types of flat egg pasta.

Fresh Pappardele pasta with eggs photo
Fresh Pappardele pasta with eggs


Pappardelle is often cooked only to the point where they just become soft, then they are taken out of the pot, added a huge “nest” in the sauce, and then wait until they are ready. In this way, the pasta absorbs the sauce better and becomes even more delicious and flavorful.

Also, Pappardelle is the largest of all formats of long egg pasta.

What to pair with

Pappardelle will be excellent with fish, vegetable sauces, and shrimp or lobster with spinach.

In Tuscany, there are two classic recipes with Pappardelle: with rabbit or hare stew and with duck stew sauce. However, this type of pasta is also excellent with beans or mushrooms.

pappardelle with duck ragu photo
pappardelle with duck ragu

⏲️ Cooking time Pappardelle

Cooked until ready – 8 minutes

Al dente – 7 minutes

πŸ—’οΈ Calories and Nutritional Values

  • Energy value 1543 kJ / 369 kcal
  • Fats 1,6 g
  • Carbohydrates 70 g
  • Proteins 14 g

Nutritional Factors (per 100g) – Rummo nest Pappardelle nidi n.119

Recipes with Pappardelle pasta

Pappardelle with chicken and mushrooms


  • 2 tablespoons butter
  • 1 tbsp extra virgin olive oil
  • 5 cups mushrooms
  • 2 boneless chicken breasts
  • 300 grams uncooked pappardelle pasta
  • 1 onion
  • 4 garlic
  • 1 1/2 cups chicken broth, salted
  • 2 cups whole milk or cream
  • 1 tbsp. dijon mustard
  • 1 cup freshly grated parmesan cheese


  • 1 cup fresh minced parsley
  • 2 Tbsp Italian seasoning
  • 1 tsp. black pepper
  • 1 tsp. red chili flakes
  • 2 tbsp. fresh lemon juice
  • Salt to taste

Pappardelle Bolognese Recipe


  • 450 Π³. Papardelle or any other pasta you prefer
  • 50 gr ground beef
  • 1/2 onion, chop
  • 2 garlic cloves, minced
  • 700 ml of tomato puree, homemade tomato sauce or I recommend Mutti tomato sauce, which you can find on Amazon or World Market
  • 1 tbsp. tomato paste, Cento
  • 1 cup dry white wine
  • 4 or 5 basil leaves
  • Parsley
  • Olive oil
  • Sea salt and black pepper to taste

Homemade Pappardelle – How to make nests from scratch

Pappardelle pasta are ribbon-like strands known for scooping all your favorite sauce into each piece. They are much thicker than other long pasta and go best with slow-cooked sauces. Pappardelle pasta is one of the most popular forms of pasta in the world. This video recipe shows how to make pappardelle pasta from scratch using two ingredients: 4 eggs and 400 grams of flour.

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Pasta / Macaroni
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