Wide pasta is everywhere on social media – but why?
Food lovers are ditching skinny noodles for pappardelle’s broad ribbons, and it’s not just about looks.
These wide strips act like sauce magnets, grabbing every drop of flavor that would normally slide off regular pasta.
What makes this exciting? The bold 2025 sauce trends – umami-rich miso butter, spicy ‘nduja cream, vibrant pistachio pesto: need pasta with serious surface area. Pappardelle delivers that perfect bite every time.
These trendy recipes will make you restaurant-worthy meals for weeknight dinners that actually taste as good as they look.
What is Pappardelle?
Pappardelle is a flat, ribbon-shaped pasta from Italy’s Tuscany region. These wide noodles are typically 3/4 to 1 inch across, making them perfect for holding onto chunky sauces and ragùs.
The name comes from the Italian word “pappare,” meaning “to gobble up” – which is exactly what you’ll want to do with these silky, satisfying ribbons.
You can buy pappardelle fresh or dried, and both work beautifully in different types of dishes.
Fresh pappardelle has a soft, silky texture that’s perfect for delicate sauces like butter and herbs or light cream sauces. It cooks in just 2-3 minutes and feels luxurious.
Dried pappardelle is your workhorse pasta. It holds up better to hearty ragùs and bold sauces. Plus, it keeps in your pantry for months and cooks more predictably.
Home-Cook Friendly Pappardelle Sauces
Let’s master the fundamentals that separate good pappardelle from great pappardelle. These simple techniques will make every dish you create taste like it came from your favorite Italian restaurant.
Recipe Ingredients at a Glance
| Recipe | Main Ingredients | Cooking Time |
|---|---|---|
| Charred Veggie Ragù | Zucchini, eggplant, mushrooms, crushed tomatoes | 45 min |
| Short-Rib Ragù | Short ribs, tomatoes, red wine, herbs | 3 hours |
| Pistachio Pesto | Pistachios, garlic, lemon, olive oil | 10 min |
| Porcini + Miso | Dried porcini, miso paste, butter | 15 min |
| ‘Nduja Tomato Cream | ‘Nduja paste, crushed tomatoes, heavy cream | 20 min |
| Lemon Ricotta & Pea | Ricotta, lemon, peas, black pepper | 10 min |
| Chili Crisp Garlic | Butter, garlic, chili crisp | 5 min |
| Crab & White Wine | Lump crab, white wine, lemon, chives | 15 min |
1. Charred Veggie Ragù (Vegan)
Why it’s trending: Plant-first cooking with smoky, complex flavors
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2. Short-Rib Ragù
Why it’s trending: Comfort food that’s worth the wait
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3. Pistachio Pesto
Why it’s trending: Nut-forward flavors with vibrant color
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Instructions:
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4. Porcini + Miso Mushroom Butter
Why it’s trending: Umami mashup that’s uniquely delicious
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Instructions:
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5. ‘Nduja Tomato Cream
Why it’s trending: Spicy, indulgent comfort food
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Instructions:
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6. Lemon Ricotta & Pea
Why it’s trending: Fresh, spring flavors that feel light
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7. Chili Crisp Garlic Butter
Why it’s trending: Internet-famous ingredient meets comfort food
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8. Crab & White Wine
Why it’s trending: Fancy seafood that feels special
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Instructions:
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Essential Tips for Perfect Pappardelle Every Time
- Adjust sauce thickness: Use reserved pasta water to thin sauces or help them stick better to the noodles.
- Scale for your crowd: These recipes work for 2-4 people. Double everything except salt and acid – taste and adjust those.
- Toss vs layer: For best results, toss pasta and sauce together in the pan with heat. This “marries” them together instead of just spooning sauce on top.
Step-by-Step Guide to Making Fresh Pappardelle
Making fresh pappardelle at home is easier than you think and incredibly rewarding.
With just a few simple ingredients and these clear steps, you’ll have silky, restaurant-quality pasta ready in under an hour.
Ingredients for Fresh Pappardelle
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Step 1: Make and Knead the Dough
Mix 2 cups of flour with 3 large eggs and a pinch of salt on a clean counter. Use your hands to bring everything together, then knead for 8-10 minutes until smooth and elastic.
The dough is ready when it springs back lightly when you poke it. Wrap in plastic and let it rest for 30 minutes.
Pro tip: If the dough feels sticky, dust your hands with flour instead of adding more flour to the dough.
Step 2: Roll and Cut Into Ribbons
Cut the rested dough into 4 pieces and roll each piece thin enough to see your hand through it.
Lightly dust with flour, then fold loosely and cut into strips about 3/4 inch wide using a sharp knife. Unfold the ribbons gently and toss with a little flour to prevent sticking.
Pro tip: Roll from the center outward in all directions to keep your pasta sheets even and prevent tearing.
Step 3: Cook the Fresh Pasta
Bring a large pot of salted water to a rolling boil and drop in the pappardelle. Fresh pasta cooks fast – usually 2-3 minutes until it floats and feels tender.
Save a cup of the starchy pasta water before draining. The pasta water will help your sauce stick better.
Pro tip: Use at least 4 quarts of water per pound of pasta to prevent sticking and ensure even cooking.
Step 4: Toss With Sauce
Add the hot pappardelle directly to your saucepan over medium heat. Toss for 30-60 seconds, adding pasta water as needed to help the sauce coat every ribbon. The heat and starchy water create a silky coating that clings perfectly. Keep everything moving in the pan for the best results.
Pro tip: Start with just 2-3 tablespoons of pasta water – you can always add more, but you can’t take it out.
Step 5: Garnish and Serve
Transfer to warmed bowls and add your finishing touches like fresh herbs, grated cheese, or a drizzle of good olive oil.
Crack fresh black pepper on top and serve immediately while everything is hot. The key is to get it to the table quickly – fresh pasta waits for no one!
Pro tip: Warm your serving bowls in a 200°F oven for 2 minutes to keep the pasta hot longer.
Pantry Staples & Trendy Ingredients
Having the right ingredients ready means you can whip up restaurant-quality pappardelle any night of the week.
Stock up on pistachios, ‘nduja or Calabrian chili paste, white miso, and chili crisp for trendy umami flavors.
Keep good olive oil for finishing, high-quality canned tomatoes for sauces, and fresh herbs like basil and parsley for brightness.
Don’t forget a wedge of real Parmesan that you grate yourself – it melts better and tastes fresher than pre-grated cheese.
With these essentials in your kitchen, you’re always ready to create amazing pasta dishes that taste like they came from a trendy restaurant.
Pairings & Sides for Pappardelle Meals
The right sides and pairings turn a simple pasta dish into a memorable meal. Choose accompaniments that balance your sauce without competing for attention.
1. Complementary Sides That Won’t Compete
Spicy greens like sautéed rapini or broccolini with garlic and red pepper flakes provide a bitter, spicy contrast to rich ragùs and cream sauces.
Roasted cherry tomatoes, halved and drizzled with olive oil and herbs, add sweetness and acidity that complements lighter garlic or herb-based dishes.
Simple salads with peppery arugula and sharp lemon vinaigrette cut through heavy sauces like short-rib ragù without fighting with your pasta.
2. Wine & Drink Pairings
Light red wines like Chianti or Barbera pair beautifully with tomato-based sauces and meat ragùs because their acidity matches the acidity in tomatoes perfectly.
Crisp white wines such as Pinot Grigio or Sauvignon Blanc work best with seafood pappardelle, creamy sauces, or herb-based dishes without overpowering delicate flavors.
For non-drinkers, sparkling water with lemon cleanses the palate between bites, especially with rich or spicy sauces.
3. Quick Garnishes for Your Pasta
Lemon zest brightens any dish and adds a pop of color – use a microplane to get fine strips that distribute evenly across your pasta.
Pistachio crumbs add crunch and color to creamy sauces by simply chopping toasted pistachios and sprinkling them on top.
Microgreens make everything look fancy but cost very little, with just a small handful on each plate adding freshness and height to your presentation.
Ready to Make Your First Pappardelle Dish?
Now you have everything you need to join the pappardelle trend and create restaurant-quality pasta at home.
Start with one of the quicker recipes, like chili crisp, garlic butter, or pistachio pesto, to build your confidence.
Remember, the key to great pappardelle is letting those wide ribbons grab onto every bit of your delicious sauce.
Don’t be afraid to experiment with the trendy ingredients – that’s how you’ll find your new favorite dish.
Which pappardelle recipe are you most excited to try first? Drop a comment below and let us know how your pasta adventure goes!
