Pappardelle pasta

Pappardelle pasta

Pappardelle with cherry tomatoes and olives.

Pappardelle are wide egg noodles and should be cooked the Italian way – “al dente” which means that pasta should be still a bit hard in the core.

Similar in shape (flat ribbon) but not so wide are two other types of Italian pasta: fettucine and tagliatelle.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s