Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 8

pappardelle vs tagliatelle

mtnyc | Dec 19, 201008:01 PM

I've been focusing on northern italian cuisine lately. The meat sauce I've been preparing is a 1/2 and 1/2 of veal and pork with some carrot, onion, garlic, rosemary and just a little bit of pureed tomato. I was using fresh tagliatelle but by chance used fresh pappardelle tonight. Wow - what a difference. The sauce has been great -consistently ( don't use chuck in place of veal - trust me). The pappardelle got coated in the meat sauce/fat/grease - and yet the flavor of the pasta came through underneath. Has anyone else noticed this difference? Does anyone have a preference and why? If tagliatelle is used for thick sauces like pappardelle -how does one decide. I did feel the pappardelle dish was more hearty compared to the tagliatelle but flavor wise the pappardelle was hands down the winner. Your thoughts?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions