Think of Pappardelle as fettuccine (see our guide to dry pasta) on steroids (basically very broad fettuccine).  Pappardelle derives from the word “pappare” which means “to gobble up.”  The pappardelle I consumed was egg based and made by Rustichella.   I always associate Pappardelle with meat sauces, specifically a ragu made out of rabbit(it was a favorite of mine growing up […]

Here we go, the first pasta dish consumed for the Scordo Pasta Challenge or Vincenzo Eats His Way Through Every Pasta Shape Known to Man! #149 Trenne Think of Trenne pasta as the “quill” pasta; that is to say, Trenne are shaped like a writing instrument that is triangular in shape.  Trenne is a more modern and angular version of Penne […]

(photo: incorporating olive oil, garlic, and parsley with spaghettini) Update: Congrats to Susan for winning the contest.  The giveaway is closed. Back in September of 2009, in my overview of dried pasta entry, I made the claim that dry pasta is NOT inferior to freshly made pasta (this is the type of pasta which I often make at home with […]