Foodie Vocab #9: Pappardelle

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: pappardelle (noun).

(Note: this word was in the 2009 National Spelling Bee.)

Please choose the most appropriate definition for pappardelle. (No cheating!)

a.) the hollow fruit of a pepper that is usually red or yellow when ripe.
b.) a sour gherkin usually flavored with tarragon
c.) is macaroni formed in a spiral tube shape. It usually has rigati (lines or grooves on the outside surface of pasta).
d.) a wide, ribbony pasta named after a verb which means to “gobble up.”

Really, I said no cheating!

Do not look at the photo ahead of time… :)


If you chose d.) a wide, ribbony pasta named after a verb which means to “gobble up,” then you are correct! The word “pappare” means to gobble up and that’s just what I like to do with handmade pappardelle, how did they know?

The picture above is What Did You Eat?‘s version of pappardelle with wild mushrooms, asparagus and pistachios. Isn’t it beautiful?


If you want to get ready for fall, go for Yum Sugar‘s homemade pappardelle with squash, shiitake mushrooms and spinach.

We also recommend this pappardelle recipe with plenty of  protein and lots of flavor!

Pappardelle with Chicken and Mushrooms

Porcini mushrooms have a strong taste that goes particularly well with this chicken and pasta dish.


* 1/4 C. dried porcini mushrooms
* 3/4 C. warm water
* 2 Tbs. butter
* 1 garlic clove, crushed
* 1 sm. handful chopped flat leaf parsley
* 1 sm. leek or 4 scallions, chopped
* 1/2 C. dry white wine
* 1 C. chicken stock
* 14 oz. fresh or dried Pappardelle pasta
* 2 skinless, boneless chicken breast portions, cut into thin strips
* 7 Tbs. mascarpone cheese
* salt and pepper to taste
* shredded basil leaves for garnish


Put the dried mushrooms in a bowl. Pour in the warm water and soak for 15-20 minutes. Tip into a fine strainer, set over a bowl and squeeze the mushrooms with your hands to release as much liquid as possible.

Chop the mushrooms finely and set aside the strained soaking liquid until required.

Melt the butter in a pan, add the mushrooms, garlic, parsley, and leek or scallions, with seasoning. Cook over low heat, stirring frequently, for about 5 minutes, then pour in the wine and stock, and bring to a boil. Lower the heat and simmer for about 5 minutes, or until the liquid has reduced and is thickened.

Start cooking the pasta in salted, boiling water according to package directions, adding the reserved soaking liquid from the mushrooms to the water.

Add the chicken to mushrooms, garlic, parsley, and leek or scallion. Simmer for 5 minutes, or until just tender. Add the mascarpone, a spoonful at a time, stirring after each addition, adding 1-2 spoonfuls of the water used for pasta. Season to taste.

Drain the pasta and tip it into a bowl. Add the chicken and sauce and toss well.

Bonus lesson! Pappardelle is cousins with tagliatelle, another type of pasta. Here are some tagliatelle recipes to get you started:
Tagliatelle with Chestnuts and Sausage
Tagliatelle with Shiitake Mushrooms and Asparagus

Previous Foodie Vocab Lessons:



Panna Cotta

  • Carolyn Jung

    One of my favorite words, especially if the pappardelle is covered in a thick, meaty sauce. Yum!

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