A great pappardelle dish can be had at Trattoria Toscana in the Fenway, where it is served with wild boar. mkfisher likes this version, and also the pappardelle at Vinoteca di Monica in the North End—a few weeks ago, it was served with rabbit.
STL BOS thinks that the pappardelle e melanzane at La Summa, also in the North End, is a great choice. “It’s lighter for a pasta dish, and delicious,” STL BOS says.
Finally, keith recommends trying the fettuccine di Bruno at Coppa in the South End. “It’s a dish that’s typically made with chestnut flour pappardelle, but at Coppa they are making it with skinnier chestnut-flour fettucini with a wild boar ragu and roasted chestnuts. Very seasonally appropriate, and exactly what you’d get (made with pappardelle) in Tuscany this time of year.”
Trattoria Toscana [Fenway]
130 Jersey Street, Boston
Vinoteca di Monica [North End]
143 Richmond Street, Boston
La Summa Restaurant [North End]
30 Fleet Street, Boston
Coppa [South End]
253 Shawmut Avenue, Boston