Are you looking for a delicious, easy-to-make substitute for pappardelle noodles? You’ve come to the right place.
In this article, we will explore some of the best alternatives to pappardelle noodles that still capture its hearty flavor.
We’ll also discuss why Pappardelle is so popular and provide valuable cooking tips.
What’s Pappardelle Noodles?
Pappardelle noodles are long, flat, ribbon-like strands of pasta with a slightly rough texture.
They are often served with thick and creamy sauces like bolognese since their wide surface area can hold sauce more easily than smaller shapes like penne or spaghetti.
Pappardelle is available in both plain white flour and whole wheat flour varieties, though both tend to be quite wide compared to other shapes of noodle.
Pappardelle noodles originally gained popularity in Italy and can be found in many Italian restaurants around the world.
However, they have become increasingly popular as more people discover their unique texture and versatility in dishes such as soups, casseroles and vegetable salads.
How to Cook Pappardelle Noodles?
Pappardelle Noodles are traditional Italian flat noodles, made from egg and flour, that are typically served with rich sauces.
The noodles have a wide, ribbon-like shape and should be cooked according to package instructions.
Generally speaking, the noodles will take around 10 minutes to cook in boiling salted water.
When pappardelle is al dente, it should have a thick yet soft texture, with some chewiness but not a rubbery bite.
While too soft of pasta can taste soggy and overdone, overly hard noodles can also be unpleasant to eat.
To ensure that your pappardelle pasta is cooked just right every time, use a timer while cooking the noodles and taste test one before draining the pot of water.
Once cooked al dente, you can pair your pappardelle with sauce such as Bolognese or Carbonara; it is also delicious when coat in olive oil and Parmesan cheese or served with fresh vegetables.
For even more creative dishes with your pappardelle pasta, you can add cooked meats like mushrooms or sausage to make a filling meal.
Enjoying experimenting and creating delicious dishes with pappardelle.
5 Best Pappardelle Noodles Substitutes to Consider
They can be found in many specialty stores and online retailers, but it may not always be convenient or feasible to purchase them.
Fortunately, there are a variety of other noodle varieties that can make excellent substitutes for pappardelle noodles.
Here is a helpful guide to five of the best pappardelle pasta substitutes you should consider when shopping for your next dish:
1 – Fettuccine
Fettuccine is a classic Italian egg noodle, usually cut into long, flat ribbons of pasta that can be likened to a fat version of spaghetti.
Depending on the brand, this noodle is slightly thicker than pappardelle as it has a width that measures between 5mm and 6mm.
Fettuccine is often used in lighter sauces such as cream sauce, alfredo sauce or simply tossed with butter.
Fettuccine can be paired with hearty beef dishes such as beef stroganoff and meatballs, mushrooms or spinach.
2 – Lasagne
Lasagne noodles are a type of wide, flat pasta typically served in lasagne dishes.
They have similar characteristics to pappardelle noodles as they are both flat and wide, but have a slightly different texture as lasagne noodles are thicker with ridges along the edges.
Lasagne is generally sold in sheets instead of individual noodles and can be boiled, baked or fried depending on the recipe.
For a creative spin on traditional recipes, you can cut the lasagne sheets into strips or use them in place of dough wrappers for empanadas and more.
3 – Tagliatelle
Tagliatelle is a type of noodle that is a flattened ribbon-like shape.
It has been a standard Italian fare for centuries and is extremely popular in the region of Emilia Romagna.
It is also very similar to pappardelle but generally narrower in width.
This type of noodle can be used in place of pappardelle for dishes like Bolognese, carbonara, and other home-cooked dishes.
Tagliatelle pairs well with tomato based sauces and creamy sauces alike.
If using tagliatelle as a substitute for pappardelle, it is best to cook it more al dente than usual since it tends to break apart easily during cooking.
4 – Penne
Penne pasta is the most popular substitute for pappardelle noodles.
It is a short, cylinder-shaped pasta that has a ridged surface and its name means ‘pen’ in Italian.
Penne is available in both regular and whole wheat varieties and is often served with tomato-based sauces.
It can also be used in soups, casseroles, and salads as a substitute for pappardelle noodles.
Penne cooks relatively quickly and is easy to prepare at home.
5 – Rigatoni
Rigatoni noodles are the perfect substitute for pappardelle.
They feature ridges and are thicker than penne noodles.
Unlike pappardelle that is usually about 2 inches wide and nearly a quarter inch thick, rigatoni is usually larger—approximately 1 inch wide and three-quarters of an inch thick.
The ridges and shape hold sauce better, making it a great option for chunky sauces like Bolognese or a hearty carbonara.
When it comes to the perfect pasta dish, the right noodle shape can make all the difference.
Pappardelle noodles are a wide and flat noodle that pairs nicely with sauces made from cream, tomato, mushrooms, or any kind of meat.
Pappardelle noodles are not always easy to find and when you do, they tend to be expensive.
Thankfully there are many other varieties of noodles that can be used as substitutes for pappardelle which offer similar flavors and textures.
These 5 substitutes for pappardelle – fettuccine, tagliatelle, farfalle, penne rigate and egg noodles – all capture the same broad and flat characteristics as pappardelle but offer slightly different flavor profiles and cooking times.
Ultimately, choosing your favorite substitute depends on your taste preferences and budget — but when good quality ingredients are used like fresh herbs and cheeses — you’re sure to create a delicious Italian dish every time.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!