Sardinian – Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine.The name derives from the verb “pappare”, to gobble up. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany. Sardinia Cuglieri G. M. Angioy 11.