Pappardelle

Classic sauces: ragù di cinghiale (wild boar), alla lepre (hare) Pappardelle are the widest of the common egg ribbons, and the name is usually traced to pappare, to gobble. Tuscany gives them its game ragùs, wild boar or hare braised for hours, because a sauce that rich and coarse needs a broad, sturdy surface to drape over. A thin noodle would disappear under it; a wide ribbon carries a shred of meat in every fold. They suit any slow, chunky braise, beef short rib or mushroom included. Toss them gently: fresh pappardelle tear if you work them like spaghetti.