pappardelle

American  

[pap-er-del-ee, ‑-del-ey] / ˌpæp ərˈdɛl i, ‑ˈdɛl eɪ /

noun

1. flat pasta cut in wide strips.

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pappardelle British  

/ ˌpæpɑːˈdɛlɪ /

noun

1. a type of pasta in the form of broad ribbons

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Etymology

Origin of pappardelle

First recorded in 1895–1900; from Italian; plural of pappardella, probably derivative of pappare “to gobble up”

Example Sentences

California Pizza Kitchen aims to highlight its diverse sit-down menu, which includes cedar plank salmon and braised short rib served with pappardelle pasta.

From The Wall Street Journal

In this pappardelle recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we took inspiration from Richard Olney’s classic book “Lulu’s Provençal Table.”

From Washington Times

Pappardelle is a wide, flat, ribbon-like noodle, often made with egg and shaped into nests before drying.

From Washington Times

Adding a small amount of the starchy water while tossing the anchovy-basil puree with the noodles helps create a silky sauce that coats the pappardelle.

From Washington Times

The Bar at Bombo follows Stowell’s successful happy-hour formula — big portion sizes of fresh pasta such as its Bolognese pappardelle, and pizzas such as the margherita.

From Seattle Times