These wide, flat pasta noodles are unapologetically huge mouthfuls to get around, and so their name’s link to the Italian verb pappare (‘to gobble up’) is no surprise. Serve with hearty sauces which suit their heft, such as alfredo (butter, cream and freshly grated cheese) funghi e piselli (mushrooms), bacon and peas) and, if you’re feeling extravagant, Umbria (pounded anchovy, garlic and tomato sauce flavoured with truffles.)