Scordo Pasta Challenge #96 Pappardelle with Garlic, Parsley, Olive Oil

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Pappardelle prepared with extra virgin olive oil, garlic, parsley, and grated cheese.


Think of Pappardelle as fettuccine (see our guide to dry pasta) on steroids (basically very broad fettuccine).  Pappardelle derives from the word “pappare” which means “to gobble up.”  The pappardelle I consumed was egg based and made by Rustichella.


I always associate Pappardelle with meat sauces, specifically a ragu made out of rabbit(it was a favorite of mine growing up in NJ).  Pappardelle also pairs well with a sauce made out of wild boar.  Like many Italian food types, there is a festival in Italy honoring pappardelle (yes, food is honored in Italy!); Sagra delle Pappardelle al cinghiale (Pappardelle with wild boar festival) is held every August in the city of Gemmano in the Emilia-Romagna Region.

The Scordo Pasta Challenge putters along even in the oppressive East coast heat – long live the king of starches.

the main ingredients outside the pasta - garlic and parsley


the boil; 6-7 minutes
pasta tossed in olive oil, parsley, and garlic
the pasta obsession is passed on to the next generation



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  1. Hi!
    nice blog to read…………..lovely pictures!
    looks delicious.. thanks for sharing this wonderful recipe.

  2. Looking at the young boy in the high chair, I got a quick whiff of my grandma’s kitchen at lunchtime back in the very late ’40s or early ’50s. Boy… it brings back so many good memories.

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