Pappardella are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. Pappardelle is a well-loved type of pasta in Tuscany. Tagliatelle, tagliolini, pappardelle, tortellini, and lasagne are some of the pastas made from sfoglia, the “leaves” of egg-and-flour dough. Tagliatelle which simply means cut pasta is a pasta wider than fettuccine but narrower than pappardelle. Legend has it that the tagliatelle shape–strips of pasta about a half inch wide, was invented in 1487 by Maestro Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The cook was said to be inspired by the beautiful blond hair of the bride. Despite the appeal of this romantic notion, it seems likely
that the invention of tagliatelle in Italy is earlier. Not only do we have pictorial representations of tagliatelle before this date in the Tacuinum Sanitatis, an eleventh-century Arab health manual translated into Italian that was first illustrated in the fourteenth century, but in the Compendium de naturis et proprietatibus alimentorum, a list of local Emilian nomenclature for foods compiled in 1338 by Barnaba de Ritinis da Reggio di Modena, the entry for something called fermentini indicates that it is cut into strips like tagliatelle and boiled.
Papardelle with Leeks and Bacon From: GalleyChef.org
Creamy, pasta with smoky bacon. This is the best pasta I've ever had!
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, tarragon, pernod and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring,adding more cooking liquid as needed, until sauce coats pasta.
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