Description Pappardelle, the largest of Barilla’s egg pasta, originated in Tuscany in the centre-north of Italy, where it is found in many traditional recipes. The name also originates from the Tuscan dialect, the verb “pappare” means eating with childish joy and pleasure. Pappardelle is an elegant ribbon-like shape, measuring approximately 13mm across. This generous pasta is ideal to enhance rustic sauces, traditionally a thick rabbit ragu, but equally a slow-cooked meat of any kind.
