Pappardelle — wide egg-pasta ribbons, about an inch across — from Tuscany, where the name comes from "pappare," roughly "to wolf down." This is De Cecco's No. 101, 8.8oz. Egg pasta has a softer bite than semolina-only pasta and a deeper yellow from the yolks. The width is the point: it's built for sauces too heavy for thinner noodles. Tuscan tradition pairs it with wild boar ragù, or hare if you can find it. Duck ragù works. Porcini and butter works. Basically anything that would drown a thinner pasta is what this is for.