Pappardelle are a form of Italian pasta originally from Tuscany. They are large, flat and broad. Differently from most kinds of pasta, but similarly to fettuccine
, they are made with eggs, flour and water. Pappardelle are typically cooked with condiments with a strong flavor such as ragù
(internationally known as bolognese sauce).
The word pappardelle derives from the word in Tuscan dialect "pappare", which means "to gobble up". Pappardelle is the plural form, while pappardella is singular and you would use it to indicate one single noodle.
The correct pronunciation of pappardelle in Italian can be phonetically written as Pah-ppahr-dell-eh
. The key to pronouncing pappardelle the right way, and in general many Italian words is the correct pronunciation of double letters. When you encounter a double letter the sound lengthens and must be stressed, rather than changing the sound.
In the case of pappardelle, the first part, -pah, the "A" sound is open, but you'll often find it transcribed as a "U", but if you listen carefully, you will hear an open "A". The following double "P" forces you to stress the "P"s, making the sound longer than it would normally be. The same rule applies to the double "L"s, where the double "L" sound is even longer and more stressed compared to the double "P". One last, but important, pointer is that the final -eh sound is open and should not be pronounced as an -ee sound, as is often heard from English speakers.
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