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Pappardelle - What's it supposed to be like?

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Pappardelle - What's it supposed to be like?

soypower | | Jan 13, 2010 08:20 PM

So I just had my first taste of papardelle tonight. It was prepared w/ a lamb ragout & green olives. I was thoroughly ready to enjoy the dish, but the papardelle was paper thin. There was absolutley no tooth to it and it seemed overcooked, though for as thin as it was, it wouldn't be hard to do. Is this what it's supposed to be like? Or did I get a bad version?

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