Pappardelle Ripiene

Goat Cheese-Stuffed Broad Noodles

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

The soup raviolini with ricotta, whose recipe appears, moved me to devise this new shape for homemade stuffed pasta. A very thin strip of pasta is daubed with a mixture of goat cheese, Parmesan, egg, and nutmeg, doubled over, and trimmed into 6- to 7-inch-long narrow rectangles. Each rectangle looks like a short, broad, double noodle with a slightly plump center. I call them pappardelle, the broad noodles they resemble more closely than any o