I'll have some more...
By CHRIS SHERMAN
Published January 5, 2006
In the endless wonderland of pasta shapes, pappardelle is easy to spot (it's flat and an inch or so wide) and fun to say (pah-pahr-DAY-lee). New to many Americans, it's an old, simple pasta and cheap, best with hearty stews and creamy mushrooms. Clever chefs at Redwoods, Kelly's and Mise en Place also make it with vegetables, making "noodles" from wide shavings of carrots, zucchini and such.
[Last modified January 4, 2006, 11:17:07]
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