Fresh pappardelle with mushroom sauce.
Some time ago I photographed this beautiful plate of pappardelle, the typical Tuscan egg pasta, topped with plenty of mushroom sauce.
Alas, I only photographed this dish because I don't like mushrooms... for me the pasta was topped with an equally good meat sauce.
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Photo taken with Honor 20.
Pappardelle (from the Tuscan pappare or, less commonly, from the Provençal papard) are a type of egg pasta very similar to tagliatelle but much wider. They are considered a type of lasagne, in the generic sense of "wide strips of egg puff pastry". While tagliatelle are a type of pasta with a typically Emilian-Romagnola tradition, pappardelle, although influenced by Emilia, are typically Tuscan in tradition. Pappardelle originated in Maremma and from Maremma they took on the strong flavours of sauces with game (wild boar, hare) or with woods (mushrooms).
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