long, flat ribbons of pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet
A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).
pasta cut in narrow ribbons
Pappardelle (Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, ) are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.
‘to gobble up’;
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle] (listen); from the Italian tagliare, meaning ) are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (0.24 in) wide.