What is the difference between tagliatelle and pappardelle?

Tagliatelle and pappardelle are the same fresh egg pasta cut to different widths. Pappardelle is the wider ribbon, often a hair thicker, while tagliatelle is the narrower classic ribbon of Emilia-Romagna and Bologna. Pappardelle is more associated with Tuscany. Both are flat egg ribbons that hold a slow-simmered ragù well, which is why either one works for Bolognese.

Is tagliatelle or pappardelle better for Bolognese?

You can use either one, since they are the same dough cut to different widths. In Bologna, tagliatelle al ragù is the traditional pairing, so tagliatelle is the most classic choice. It's also most often thinner and silkier than what you associate with the pappardelle noodle. Pappardelle's wider ribbon carries a hearty, chunky ragù well. Use whichever you prefer or have on hand, since the method in this recipe is the same for both.

How do you pronounce tagliatelle Bolognese and pappardelle Bolognese?

Tagliatelle is pronounced tah-lyah-TEH-leh, and pappardelle is pah-par-DEH-leh. Bolognese is boh-loh-NYEH-zeh, with a silent g that takes on a soft ny sound, the same as in gnocchi. It is never pronounced boh-luh-naze or boh-luh-naze-ay.

What is white pappardelle Bolognese (pappardelle Bolognese bianco)?

White pappardelle Bolognese, or pappardelle Bolognese bianco, is the dish made with a white wine Bolognese instead of the classic red. The ragù is lighter and more delicate, letting the brightness of the tomato and the savor of the meat come through. You make the pasta and toss it exactly the same way, only the ragù changes. The full white wine bolognese recipe version lives on my Authentic Bolognese Sauce post as a variation.

Can I use store-bought or dried pasta for this dish?

Yes. Good store-bought fresh tagliatelle or pappardelle works just as well when you are short on time, and dried egg pasta works great too. Fresh pasta cooks in just 2 to 4 minutes, while dried takes 1 to 2 minutes longer, so follow the package timing and cook until al dente before tossing it with the warm ragù.

Authentic Tagliatelle Bolognese and Pappardelle Bolognese Recipe

Description

Tagliatelle alla Bolognese and pappardelle alla Bolognese are as good as pasta gets: wide, or thinner, silky ribbons of fresh egg pasta tossed with a slow-simmered authentic ragù until every strand is coated. Make the Ragù alla Bolognese from scratch on the day, or pull a meal-prepped and portioned batch from the freezer, cook the pasta, and the dish comes together in minutes.

Ingredients

Units

For the fresh egg pasta (or substitute about 1 lb store-bought fresh or dried egg tagliatelle or pappardelle pasta and skip to the sauce):

300g 00 flour
3 large eggs, preferably organic with rich yellow yolks (150g)
a splash of water if needed

For the dish:

2 1/2 to 3 cups homemade Ragù alla Bolognese
sea salt, for the pasta water
1/4 cup or more of reserved starchy pasta cooking water
grated Parmigiano-Reggiano or Grana Padano, for serving

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the dough. Mound the flour and make a well, add the eggs, and work the flour in until a shaggy dough forms (or use a stand mixer or food processor). Knead 10 to 15 minutes until smooth and elastic, adding flour or a little water as needed. (Full method and photos: link to 00-flour egg pasta post.)
Rest the dough, covered, 20 to 30 minutes.
Roll and cut. Roll into sheets to about setting #6, then cut into tagliatelle, or a little wider for pappardelle. Dust with flour and form into nests.
Warm the ragù gently in a pot over medium-low heat while the water comes to a boil.
Cook the fresh pasta in salted water for 2 to 4 minutes until al dente. Reserve a little starchy pasta cooking water before draining.
Add the drained pasta to the warm ragù with a splash of pasta water and toss over low heat for a minute so the sauce coats the ribbons and emulsifies.
Off the heat, finish with Parmigiano and a little more pasta water only if it needs loosening. Serve immediately, and Enjoy!

Notes

Green tagliatelle variation: for spinach tagliatelle, use the homemade spinach pasta dough.
Prefer semolina? Make a 100% semolina egg pasta instead.
Make-ahead: the ragù keeps in the fridge and freezes well. Find out all you need in my Authentic Bolognese Sauce post.

Prep Time: 35 minutes
Rest Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner, Pasta
Method: Braised & Simmered
Cuisine: Italian

Nutrition

Serving Size: 3 to 4 ounce serving
Calories: 622g
Sugar: 4g
Sodium: 586mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2.1g
Protein: 23g
Cholesterol: 75mg