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Top Rated Pappardelle Recipes

Pappardelle
When possible, I like to use fresh pasta, which cooks very quickly and is less dense than dried pasta. Fresh pasta is available in most local markets. If you aren’t able to find fresh pappardelle, use Pasta Setaro, a very high-quality dried pasta. Adapted from "Fresh from the Market" by Laurent Tourondel and Charlotte March.
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5

Healthy Summer 'Pasta' Salad
Pasta salad sometimes gets a bad reputation, especially in the summer, because so many people are trying to avoid carbs. But this recipe turns the notion of pasta salad on its head by replacing real pasta with zucchini ribbons. If prepped and cooked properly, they have the same texture and size of real pasta, maintaining the integrity of the pasta salad experience in a healthier way. And since it's served cold, you can prepare it ahead of time and use it for any occasion. See all zucchini recipes. Click here to see Pasta Salad, Please.
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5

Pappardelle alla Boscaiola
The phrase alla boscaiola translates to “in the style of the woodsman.” To be honest, I don’t think I’ve ever met a woodsman, but there is a lovely woodsy quality about this dish: broad ribbons of pappardelle or fat bucatini noodles (your choice) tossed with meaty, rosemary-scented mushrooms and finished with a snowy shower of pecorino cheese. I especially like to use leftover Ragù all’Aburzzese for this recipe, because the sauce, which is richly flavored with beef, lamb, and pork, adds an extra dimension of flavor.
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4.5

pasta e ceci
National Pasta Association takes a clever twist on this “pasta and chickpea” classic by incorporating hummus. Try a flavored a hummus to give your dish an extra kick of flavor.This recipe is provided by the National Pasta Association.
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4

beef stroganoff
This variation of beef stroganoff is made with braised sirloin steak, mushrooms, leeks, egg noodles, and a touch of red wine used for deglazing, all held together with a light sour cream sauce.
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4

Pappardelle of Zucchini and Summer Squash
In summer, zucchini and summer squash are best when they are narrow in size, so select them carefully. The vegetables are shaved with a vegetable peeler into long thin strips to resemble pappardelle pasta. See all pasta recipes.
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3.6

Pappardelle with Radicchio and Speck
Radicchio is a chicory very specific to certain areas of northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so that's what I have used for this recipe, but the round variety works just as well. It is a bit bitter, but I love it… I mean, look at that color! So pretty! It can be eaten both raw, in salads, or cooked (the way I like it the most). Radicchio is often not the first choice when it comes to kids, as many of them do not like its bitterness, but I find that when it is cooked and mixed with a little cream and Parmigiano-Reggiano, it tastes delicious and not so bitter any more. See all pappardelle recipes.
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3.04

A seasoned chef and Wolfgang Puck Worldwide alum with more than 17 years of culinary experience, chef Taylor Boudreaux displays a straightforward approach with all his recipes, with an emphasis on local and seasonal. While always keeping in mind composition and the interplay of flavors on the plate, this hearty lamb ragù intertwines rustic flavors revamping a conventional dish with untraditional wild game. 
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3

by
Jennifer Iserloh
Try this Rabbit Pappardelle recipe or find other Cheese recipes and Pasta recipes .
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by
Campbell's Kitchen
Everyone will eat their veggies when they taste this delicious dish.  It features wide ribbons of pappardelle pasta tossed with vegetables in a savory Italian sauce.
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kolibri
Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
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Michael Chiarello for Food Network Magazine
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