Pappardelle originated in the 14th century in Central Italy; the first written statements about pappardelle were identified in Tuscany, Emilia, and Umbria. Today, Tuscany is considered the birthplace of pappardelle. Fresh pappardelle is made with all-purpose and semolina flours, a source of carbohydrates, and eggs instead of water. The eggs add Vitamin A and D, and proteins, but also cholesterol. It is commonly disputed whether carbone sauce dates back to 1980 Bologna or originated in New York with chef Orsini in the 1980s. Nevertheless, it is known that carbone sauce was served in the discos and late-night hang out places in Italy. The carbone sauce contains onions and tomatoes, which are rich in antioxidants and vitamins. Heavy cream adds fat, but also has essential minerals and vitamins.

Pappardelle, a flat noodle with a width between tagliatelle and lasagne, absorbs and holds heavy sauces, such as those with cream or meat, well. This wide structure is related to pappardelle’s regional significance in northern Italy. The mountainous landscape and long prime hunting period from September to February provides an abundance of meats, such as wild boar and hare, reinforcing the importance of pappardelle: the wide width supports heartier sauces available because of the region’s geography. Pappardelle is a popular dish to eat during the winter, especially in northern Italy where temperatures are cooler, as the heartier sauces bring warmth to the body. Examples of such heartier sauces with pappardelle include bolognese and ragu, and were historically eaten with shredded cheese and wild hare sauce. Pappardelle, which is more commonly made fresh than dry, contributes to the Northern Italian cultural and regional tradition of making more fresh pasta than dry pasta (dry pasta is less favorable because of the cold climate).

Pappardelle’s name stems from “pappare” -- “to gobble up,” corresponding to “eat with joy.” This symbolic meaning of pappardelle is related to its cultural significance. In Italy, pasta’s culture lies in bringing families together, commonly on Sundays, for a home-made pasta meal, often prepared by the grandmother. According to a story from an Italian family member on SubtleFoodie, pasta is further engraved into Italy’s family culture as it is something that is passed down through generations through teaching techniques and secret recipes. Additionally, pappardelle is made with only two ingredients, which is reflective of the Tuscan food culture of simple dishes made with basic staples. This cultural characteristic of pappardelle helped expand pasta to become a world phenomenon in the 20th century. Pasta is simple and is a staple, contributing to its great impact on modern life, whether it is integrating spaghetti bolognese into British cuisine or becoming children’s staple food.

I chose to make an Italian dish, as I have been wanting to explore the difference in taste between hand-made and homemade-machine pressed pasta noodles ever since reading the article about the Italian Nonna who refuses to ever use a pasta machine. I chose to make pappardelle pasta for three reasons. First, it is my favorite type of pasta because of the wide and flat shape that absorbs the sauce so well. Second, I used to eat pappardelle at a local restaurant when I lived in Germany; this pasta reminds me of the fond memories of our relationship with the owners and beautiful family time at the restaurant. Third, I chose pappardelle pasta because it is less commonly known, and want to educate my peers about a pasta they might not have heard of before, or at least knew less about. I chose to make a carbone-based sauce, as my family enjoys spicy food; I have never made it before and hence it will be a new learning experience, and also because it is a heartier sauce to fit the wide pappardelle.

Reflecting on my cooking experience, I realized that cooking is more of an art than I thought. As I added more Calabrian chilies, substituted chili olive oil for normal olive oil, decided to leave out the sausage because of the already obtained hearty texture, or added garlic, I learned that cooks must know how to mold their dish to fit their personal needs, and also know how to modify recipes in the moment while cooking based on their observations. Additionally, the project and cooking experience taught me that foods that I thought were too complex to make at home and could only be eaten at restaurants, such as pappardelle and carbone sauce, can be made quite easily if one makes an organized plan and has motivation. Lastly, my mother helped me roll the pasta dough, my father helped me cut the tomatoes and onions, and we all had a family dinner enjoying food together. Throughout the research experience, I read stories of Italian families passing down pappardelle recipes through generations and gathering together every Sunday to prepare meals together. This project reinforced my understanding of the meaning of food and cuisine: it is truly a family experience that brings us all together.