Pappardelle: Broad Wavy-Edged Strips

Pappardelle are a classic Tuscan variety of egg pasta, and are a bit wider than fettuccine or tagliatelle -- between 3/4 of an inch and an inch (2.5 cm) in width. Most commercially made pappardelle have wavy edges that help catch the sauce. They work nicely with chunky sauces, and are perfect with rabbit, hare or wild boar.

Cooking time: 5 minutes

Substitutions: Fettuccine, tagliatelle.

A fishy recipe for Pappardelle:
Pappardelle agli Sgombri -- Pappardelle With Mackerel.

To serve 3-4 people you'll need:

• 10 ounces (250 g) pappardelle
• 1 pound plum tomatoes, blanched, peeled, seeded and chopped (or use canned)
• 6 ounces canned mackerel filets, drained and crumbled
• An onion, minced
• A clove of garlic
• A bunch of basil, shredded
• 1/2 a bullion cube
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt & pepper to taste.

Sauté the onion until it is lightly browned in the olive oil, then crumble the fish into it. Simmer for about 5 minutes, then add the tomatoes, vinegar, bullion, basil, and mix well. Cover and simmer for a half hour, adding more liquid if it looks to be drying out, and in the meantime heat pasta water.

Salt the water, cook the pasta, check the seasoning of the sauce, and pour it over the pasta after you drain it.

More About Pasta Shapes