Pappardelle is the Italian pasta made from wide ribbons traditionally associated with Tuscany.
Pappardelle are broad, flat ribbons of pasta, usually made from wheat flour and eggs. Their generous width gives them enough surface area to support robust sauces, especially long-simmered ragùs made with game, beef, or wild boar. The pasta is strongly associated with Tuscany and central Italy.
The name is related to the Tuscan dialect verb pappare, meaning to eat with enjoyment or gusto. Fresh pappardelle are often cut by hand or with a pasta cutter, producing ribbons wider than tagliatelle.
Pappardelle should not be confused with lasagne sheets, which are broader still and used in layered baked dishes. Nor are they the same as fettuccine, whose ribbons are generally narrower. Width conventions can vary between makers, but pappardelle remain recognizably broad.