I discovered pappardelles pasta a long time ago, at a very nice Italian restaurant in Paris. Like a tagliatelle length and shape but not quite the same either, a bit difficult to describe it really!
Anyway, with the lockdown, I wanted to travel obviously in my plate to Capri where I have eaten amazing lemon pasta (here). Because of the weather, I wanted to add a bit of crème fraîche to cheer me up! And I was right, it was absolutely exquisite!
Wine pairing : Coteau du Layon (White) from the Loire Valley.
PAPPARDELLES WITH LEMON CREAM
In your fridge