Below is a list of all known varieties for Pappardelle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Papardelle | Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides. |
| Pappardelle (Black Pepper Dough) | Broad ribbons seasoned with black pepper for a spicy kick, often served with cacio e pepe sauce. |
| Pappardelle (Bronze-Cut) | Broad ribbons extruded through bronze dies for a rustic texture. |
| Pappardelle (Dried Nest) | Dried Pappardelle sold in small, circular nests, which helps prevent breakage and is often associated with a higher-quality pasta. |
| Pappardelle (Dried Straight) | Pappardelle sold as long, straight strands rather than delicate nests. |
| Pappardelle (Fresh, Wide) | Freshly made Pappardelle, known for its extra-wide cut and tenderness. |
| Pappardelle (Gluten-Free) | Pappardelle made from alternative flours, providing a gluten-free option for the wide ribbon shape. |
| Pappardelle (Saffron Dough) | Ribbons infused with saffron for a vibrant color and subtle aroma. |
| Pappardelle (Spinach Dough) | Broad ribbons infused with spinach, traditionally paired with light cream or butter sauces. |
| Pappardelle (Tricolor) | A mix of plain, spinach, and tomato Pappardelle. |
| Pappardelle (Whole Wheat) | Broad ribbons made with whole wheat flour, adding a robust flavor to game or boar ragù. |
| Pappardelle (Wild Mushroom Filled) | Pappardelle sold as a flat sheet pre-filled with a wild mushroom mixture (a stuffed ribbon). |