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Pasta in the form of broad flat ribbons, usually served with a meat sauce.
- ‘Just as good and just as dense are barely sticky notched-edge ribbons of pappardelle mingled with earthy fragments of wild mushroom, toasted walnuts and melted pieces of more pecorino.’
- ‘The pappardelle - a wide, flat ribbon pasta - is so fresh that you can actually taste its inherit wheatiness.’
- ‘When the bustling streets of Florence get too much, escape to the garden of this family-run restaurant and eat fresh pappardelle with wild hare in the sunshine.’
- ‘Pasta starters also feature, such as linguine with semi-dried tomatoes, pine nuts and rocket, and pappardelle with chorizo and tomato sauce.’
- ‘Of note is the pappardelle, coiled, thick ribbons of pasta lightly tinted in truffle juice and sprinkled with green peas - very yummy.’
Italian, from pappare ‘eat hungrily’.
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