Columbro's pappardelle is a type of egg pasta very similar to tagliatelle but wider, approximately 13 mm. It is a pasta cut into wide strips and is very porous, excellent for absorbing sauce. The history of pappardelle: the origins The origins of pappardelle lie in the Tuscan tradition and date back to the late Middle Ages. Boccaccio first mentioned pappardelle in the Decameron, specifically in the Land of Bengodi, where they were cooked in capon broth before being eaten. Originally, this type of pasta was called "pappare" in Tuscan or "papard" in Provençal, but by the end of the 17th century, the Treccani dictionary recognized the term pappardelle.
