Nutrition
≈ 550 kcalper portion of about 150 g
- Protein15%
- Fat20%
- Carbohydrates64%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Very broad, flat pasta ribbons typically paired with heavy, slow-cooked ragùs.
- Cuisine
- Italian (Tuscan)
Typical ingredients
- egg
- flour
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.
Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0
Did you like this dish?
PAPPARDELLE: where else to eat it Back to the menu of Mastro Pastaio