Pappardelle and Tagliatelle are commonly compared to each other since they have similar appearance. Apparently both of them are indeed categorized as ribbon shaped pasta. If you are interested on how they can differ from each other, you should read our article below about Pappardelle and Tagliatelle.
In this article we will give you information about:
– What is Pappardelle and Tagliatelle
– How to Serve Pappardelle and Tagliatelle
– Pappardelle vs Tagliatelle
Pappardelle is one among dozens of pasta types, which shape is large, very broad and flat, similar to fettuccine. The name Pappardelle come from the verb “pappare” means “to gobble up”. The fresh variant measure for about two to three centimeters wide and some may have fluted edges, while the dry variant have straight sides. Traditionally Pappardelle are serves with rich sauce, especially those with wild boar and is very popular when winter came, because it is the basis of hearty, warming meal.
Fresh pappardelle pasta can be made with a wide range of flours, while the dry variant of pappardelle are commonly made from durum wheat, which is the hard variety of wheat. Durum wheat are famous in the pasta making, because it helps the pasta hold its shape and stay firm, even when accidentally overcooked a little.
Pappardelle is designed to be served on a plate or bowl. Because the wide ribbons are very absorbent and sturdy, it will make a good pair with thick sauces. There are also people who used pappardelle pasta under stews and pot roast as starch to thicken up the sauces. Pappardelle is not commonly used and not suitable for baked dishes, since it is too large to work in noodle casserole and too narrow to work in lasagna.
Dry pappardelle variant is commonly found in a shape of folded nest of pasta if it was made with eggs and in a shape of flat ribbon if it were made with only durum wheat. Dried eggs pappardelle is cooked in boiling water while stirred briefly until they come apart while durum pappardelle will take longer to cook.
Aside from purchasing them, making your own pappardelle pasta in home is not difficult. You may use the recipe for lasagna pasta and cut the dough in smaller strips or about 2-3 cm. Remember to roll the sheets until it is about 1.5-2 mm. You may also use ready-made thin lasagna sheets and cut them into smaller strips.
Tagliatelle is also one among dozens of pasta types available. The variant is originated from the Emilia Romagna and Marche region of Italy. Each stripe of Tagliatelle is shapep into flat, long ribbon, which resemble fettuccine and the common measurements are 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Commonly Tagliatelle are served with meat sauce or Bolognese sauce, however it also can be served with many variety of sauces, depends on the cooker. The other type of Tagliatelle is called tagliolini and has a cylindrical shape instead of flat. You can read our other article about Fettuccine vs Tagliatelle here.
Common belief says that Tagliatelle was first created by a court chef inspired by Princess Lucrezia Borgia’s hair on her wedding day, back then during the Italian Renaissance era. The chef then dedicated the new variant of pasta to the Princess to mark her marriage to Alfonso d’Este. The Tagliatelle was made by twisting the long and wide stripes of dough into spectacular pasta nest. Tagliatelle was intentionally consume by the aristocrat but then the popularity spread beyond the court and even abroad.
Aside from Tagliatelle, there are many other ribbon pasta out there, such as fettuccine, which currently among the top most consumed pasta. As it have been mentioned above that Tagliatelle is pretty similar to fettuccine. Even though they are similar, actually fettuccine comes from Abruzzo on Italy’s central eastern coast and are not related to Tagliatelle.
Similar to Pappardelle, Fettuccine and Taglierini, the Tagliatelle have a coarse and porous surface, especially if they are made fresh. The consistency and large surface of these pastas are the main reason why they are ideal if served with thick sauces, because the thick sauce will cling to the pasta. The most common meat used in the sauces are beef, veal, pork and sometimes rabbit. There are also other lighter variant, such as bricole e noci, uovo e formaggio or pomodoro e basilica.
Pappardelle and Tagliatelle Difference
As we can see the most prominent different between Pappardelle and Tagliatelle is their width. Pappardelle width is about 2 to 3 centimeters, while Tagliatelle width is about 0.65 to 1 centimeters. This single difference can affect the dishes that was made with them. For example, since Tagliatelle is narrower, it can match the thick sauce extremely good. While the wider Pappardelle will fight with the sauce to be the dominant taste. Most people are definitely choosing the sauce taste over the pasta taste.
Pappardelle vs Tagliatelle
|- Has wider width, about 2 to 3 cm||- Has narrower width about 0.69 to 1 cm|
|- Originated from Tuscany||- Originated from Emilia-Romagna and Marche|
|- Since the pasta is quite wide, it may overcome the sauce taste||- Since the pasta is not too wide, it will be able to make the sauce more noticeable|
To choose between both of them, there is no rule to prefer one over the other. You can just choose, whichever suit your taste better after testing both of them with your favorite sauces.