The long ribbons of Setaro’s pappardelle may remind you of fettuccine or tagliatelle, but a whole lot wider. It was invented in Tuscany, and the name is taken from the verb pappare, which in the local dialect means “to gobble up,” often with childish glee. We have no trouble with that part!
The rolling hills and dense forests of Tuscany were historically an important source of food for local peasants, who foraged there for wild game and other delights. That tradition of self-sufficiency lives on in local favorites like ragu di coniglio (rabbit) or cinghiale (wild boar), and in the use of fragrant dried porcini and prugnoli mushrooms. Any of these would be served with pappardelle for a substantial meal to restore your energy after a long day in the woods.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.