Egg pappardelle

Pappardelle all'uovo, wide ribbon noodles for hearty ragouts

Cipriani Pappardelle all'uovo are wide, 18-millimeter egg noodles with an egg content of 25 percent, intended for hearty sauces with meat or game. Not a narrow everyday noodle, but the widest ribbon noodle from the kitchen of Harry's Bar.

Cipriani Pappardelle all'uovo are the widest ribbon noodles in the range: 18 millimeters wide, with an egg content of 25 percent for a rich, golden dough. The wide surface area effortlessly carries heavy sauces where narrower noodles would long since be overwhelmed.

Wide enough for a full ragout

At 18 millimeters wide, the Pappardelle is the most substantial ribbon noodle in the Cipriani range, significantly wider than the narrow Tagliolini.

On the palate, the Pappardelle is robust and al dente, with the same golden egg flavor as the narrower ribbon noodles, but with significantly more surface area to absorb sauce. Four minutes of cooking time is enough until done, slightly longer than the narrow Tagliolini, but still short enough for everyday use.

The wider the noodle, the more weight the sauce can handle – a fundamental principle of Italian cuisine that the Pappardelle literally demonstrates with its shape.

The 250-gram pack expands noticeably during cooking and yields four generous portions – with such a wide, satisfying noodle, you rarely need seconds.

For ragout, goulash, and game sauces

Classically, Pappardelle is accompanied by a spicy ragout or a piquant goulash, dishes that would quickly overwhelm a narrow noodle. Even a simple Ragù alla Bolognese benefits from the wide surface because the meat does not slide off but adheres to the noodle.

The wide noodle also goes well with a hearty Sansovina pasta sauce or game ragout with red wine, as it offers enough surface area to carry even chunky, creamy sauces. Those looking for a flavorful base will find what they need in the Cipriani gourmet selection.

For an Italian autumn dish, the Pappardelle also pairs well with a sauce made of mushrooms and a little cream, where the wide surface of the noodle ensures a rich first impression.

The wide noodle also pairs well with braised rabbit or duck ragouts, as traditionally served in Venetian cuisine – the surface absorbs the reduced, often creamy sauce completely instead of leaving it behind on the plate.

The widest of four ribbon noodles

Using the same recipe as the narrow Tagliolini, the Pappardelle simply contains more dough per strip.

The dough is rolled out in the same way as the narrower forms, only cut wider – a simple difference that is, however, clearly noticeable when cooking and on the plate.

In 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice – a place frequented by Ernest Hemingway and where the city's finest pasta varieties were created. Arrigo Cipriani, the founder's son, continues the recipes to this day, from the narrow Tagliolini all'uovo and medium Tagliarelle to the wide Pappardelle – the same dough, just cut to different widths.

Those who want to discover the entire range will also find the narrower shapes and the spinach variants in our Cipriani egg noodles collection.

Only add to the sauce just before serving

Four minutes are enough for the Pappardelle in plenty of salted water – it is important to toss them with the sauce only just before serving so that the wide surface does not stick together.

This way, one noodle carries an entire bowl of ragout instead of disappearing underneath it.