pappardellen.

Brit.

/ˌpapɑːˈdɛli/,

/ˌpapəˈdɛli/, U.S.

/ˌpɑpɑrˈdɛli/

Forms: 1800s– pappardelle, 1900s– papardelle, 1900s– perpadelle.

Origin: A borrowing from Italian. Etymons: Italian pappardelle, pappardella.

Etymology: < Italian pappardelle, plural of pappardella (1345), probably < an unattested derivative with dental suffix of pappare to stuff oneself, eat greedily (see pap v.¹) + -ella , diminutive suffix (see -ella suffix).

Cookery.

A kind of pasta in the form of broad flat ribbons, similar to tagliatelle but wider, traditionally served with a meat (esp. game) sauce.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pasta > [noun] > types of pasta

macaroona1425

vermicellia1668

macaroni1673

pipe macaroni1778

spaghetti1845

ziti1845

angel hair1890

mezzani1895

pappardelle1899

mostaccioli1904

perciatelli1906

rigatoni1911

orzo1917

penne1919

linguine1920

fettuccine1922

fusilli1929

spag1948

rotini1949

spaghettini1953

rotelle1956

stelline1958

spaggers1960

conchiglie1968

ruote1972

orecchiette1975

manicotti1983

radiatore1986

1899 J. Ross Leaves from our Tuscan Kitchen 66 Place the pappardelle (the strips of paste) on a hot dish.

1937 G. Frankau More of Us xvi. 165 Neither Circe's bortsch, Her sole with lobster claws, nor golden pheasant Garnished with pappardelle di Firenze, Roused in a yeoman's breast your fan's true frenzy.

1954 E. David Ital. Food 90 Cook the pappardelle (wide ribbon noodles), which can be either home made or bought in Italian groceries, in plenty of boiling salted water for 10–15 minutes.

1977 G. Bugialli Fine Art of Ital. Cooking 146 Sometimes the wider pappardelle are used with meat sauce if the hare sauce is not available.

2000 N.Y. Press 29 Mar. ii. 27/2 A typical night might find risotto with peas and asparagus bathed in a limpid butter sauce, or papardelle with toscani peppers.

This is a new entry (OED Third Edition, March 2002; most recently modified version published online March 2022).

单词	pappardelle
释义	pappardellen. Brit. /ˌpapɑːˈdɛli/, /ˌpapəˈdɛli/, U.S. /ˌpɑpɑrˈdɛli/ Forms: 1800s– pappardelle, 1900s– papardelle, 1900s– perpadelle. Origin: A borrowing from Italian. Etymons: Italian pappardelle, pappardella. Etymology: < Italian pappardelle, plural of pappardella (1345), probably < an unattested derivative with dental suffix of pappare to stuff oneself, eat greedily (see pap v.¹) + -ella , diminutive suffix (see -ella suffix). Cookery. A kind of pasta in the form of broad flat ribbons, similar to tagliatelle but wider, traditionally served with a meat (esp. game) sauce. ΘΚΠ the world > food and drink > food > dishes and prepared food > pasta > [noun] > types of pasta macaroona1425 vermicellia1668 macaroni1673 pipe macaroni1778 spaghetti1845 ziti1845 angel hair1890 mezzani1895 pappardelle1899 mostaccioli1904 perciatelli1906 rigatoni1911 orzo1917 penne1919 linguine1920 fettuccine1922 fusilli1929 spag1948 rotini1949 spaghettini1953 rotelle1956 stelline1958 spaggers1960 conchiglie1968 ruote1972 orecchiette1975 manicotti1983 radiatore1986 1899 J. Ross Leaves from our Tuscan Kitchen 66 Place the pappardelle (the strips of paste) on a hot dish. 1937 G. Frankau More of Us xvi. 165 Neither Circe's bortsch, Her sole with lobster claws, nor golden pheasant Garnished with pappardelle di Firenze, Roused in a yeoman's breast your fan's true frenzy. 1954 E. David Ital. Food 90 Cook the pappardelle (wide ribbon noodles), which can be either home made or bought in Italian groceries, in plenty of boiling salted water for 10–15 minutes. 1977 G. Bugialli Fine Art of Ital. Cooking 146 Sometimes the wider pappardelle are used with meat sauce if the hare sauce is not available. 2000 N.Y. Press 29 Mar. ii. 27/2 A typical night might find risotto with peas and asparagus bathed in a limpid butter sauce, or papardelle with toscani peppers. This is a new entry (OED Third Edition, March 2002; most recently modified version published online March 2022). < n.1899
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