Quick, quick. Get the water boiling. The Pappardelles are coming. The Pappardelles are coming! From Lamb Ragu in the May edition of Bon Appetit to Gerard Craft’s recipe for Smoky Pork Pappardelle in Food and Wine, pappardelle noodles are all the rage. With good reason. As my friend Cleetus Friedman of City Provisions says, “you
