Sausage Pappardelle | Pasta Recipes | Jamie Oliver Recipes (2024)

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Pappardelle, which originated in Tuscany but is now eaten all over Italy, has a slightly rough surface, making it ideal for tossing with thick, hearty sauces that can stand up to its size. As with many pastas, it is available dried, and can also be purchased fresh or made at home.

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

Pappardelle is a flat, long ribbon shaped pasta. It is wider than tagliatelle but not quite as wide as lasagna. The name pappardelle comes from “pappare,” which means “to gobble up.” The noodles are typically served with a hearty sauces and ingredients, such as a meat/ragu sauce, or with meatloaf or eggplant.

Though they may appear the same at first glance, pappardelle is significantly wider than tagliatelle. Another notable difference is their region of origin. While tagliatelle originates from the Emilia Romagna and Marche regions of Italy, egg pappardelle hails from the Italian region of Tuscany.

Add the pasta to a large pot of boiling water. Make sure to generously salt it first. Cooking time will depend on the pasta's thickness. For pappardelle, plan on 5-7 minutes for al dente (soft but with a bite), but taste it first to be sure it's ready.

Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana (Tuscany), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.