pappardelle

Pappardelle with a lamb sugo (sauce)

Borrowed from Italian pappardelle, plural of pappardella, from pappare (“to gobble up, tuck into (food)”).[1]

• (Received Pronunciation) IPA^(key): /ˌpæpɑːˈdɛleɪ/
• (General American) IPA^(key): /ˌpæpɑɹˈdɛleɪ/

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• Hyphenation: pap‧par‧del‧le

pappardelle pl (plural only)

1. A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).
   • 1899, Janet Ross, “Pappardelle with Hare”, in Leaves from Our Tuscan Kitchen or How to Cook Vegetables, London: J[oseph] M[alaby] Dent and Co., 29 & 30 Bedford Street, W.C., OCLC 968924221, page 66:

     Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.

   • [1957], Richard Hammond; George Martin, Eating in Italy: A Pocket Guide to Italian Food and Restaurants, New York, N.Y.: Scribner, OCLC 1599760, page 83, column 1:

     In season one can enjoy spitted and skewered versions of such appetizing game as Larks (Allodoline), Thrushes (Tordi), Pheasant (Fagiano), and Partridges (Pernice), or the popular wide noodles with game or hare sauce known as Pappardelle.

   • 2010 August 13, Eat Pray Love, written by Ryan Murphy and Jennifer Salt, 44:36 from the start:

     For the table a big platter of artichoke alla giudia, prosciutto with melon, and eggplant with ricotta affumicata. Then spaghetti alla carbonara, pappardelle with ragu of rabbit, and linguini with clams.

• pappardelle on Wikipedia.Wikipedia

pappardelle f

1. plural of pappardella
2. pappardelle