Pappardelle
{{Short description|Type of pasta}}
{{Original research|date=December 2023}}
{{One source|date=March 2024}}
{{Infobox food
| name = Pappardelle
| image = Pappardelle.jpg
| image_size = 250px
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| country = Italy
| region = Tuscany
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| type = Pasta
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Pappardelle ({{IPA|it|papparˈdɛlle|lang}}; {{singular}}: pappardella; from the verb {{lang|it|pappare}}, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine,{{cite web| url=http://www.foodsubs.com/PastaRibbons.html |title=Pasta Ribbons |author=Lori Alden| work=The Cook's Thesaurus |access-date=7 December 2012}} originating from the Tuscany region of Italy. The fresh types are two to three centimetres ({{frac|3|4}}–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.