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.