Pappardelle rigate

The Pappardelle are 1 cm wide, fine ribbon noodles, presumably from Tuscany.

With their rough, wide surface they can absorb sauces well. Pappardelle is ideal as an accompaniment with breadcrumbs to a beef roast in red wine, to creamy lemon sauce with asparagus and ragù, for example in Tuscan style from boar or duck meat, or as an insert in a bean soup.

Cooking time 9 - 11 minutes.
Make the bite test just before the end of the cooking time: Fusilli are perfect when they are no longer hard, but just still al dente.