The widest and most luscious of our long and flat noodles.

While tagliatelle are ubiquitous in Emiglia-Romagna, pappardelle are the prized noodle in Tuscany, working beautifully with the region’s use of braised game. We offer two cuts of this noodle with the option of a tamer width.

On The Plate

Pappardelle marry well with bold and chunky sauces, especially ragùs, as their wide surfaces lovingly collect delicious bits of ragù on their way around the fork.


  • Soft wheat flour
  • Durum semola
  • Whole eggs


12mm or 18mm wide flat noodle