Pappardelle with Ceps

This type of pasta - like large tagliatelle - is usually combined with meat rag ùs or sauces containing wild boar, game and other meats. It is very popular in my restaurant because the large size of the pasta really satisfies the palate and gives a sense of pleasure. An even larger pappardelle pasta was known in Ancient Roman times: this ‘laganum’ was eaten with an anchovy-based sauce.