Top Pappardelle dishes in San Francisco

Wide pappardelle pasta in rabbit sauce

Wide ribbons of handmade pappardelle draped in slow-cooked wild boar ragu — rustic and intensely meaty

Wide ribbon pasta with tomato-braised beef & pork rib sugo, fines herbs and Pecorino—hearty, rich, and comforting

Pasta with shredded Cuban-style beef, a Chef Young addition.

House-made pasta with rich bolognese — the chef's pick.

Organic buckwheat pappardelle tossed with earthy field mushrooms, fresh sage, and nutty browned butter. Rustic and deeply satisfying.

Wide handmade ribbons with earthy wild mushrooms and a deeply savory veal reduction

Wide, silky pasta ribbons coated in bright green basil pesto — simple, fresh, and satisfying

Wide ribbons of pasta in a wild boar ragù with rosemary, juniper, and red wine

Slow-cooked oxtail served over wide ribbons of handmade pasta.

Hand-cut pappardelle in tender wild boar ragu; reviewers' most generous dish.

Wide ribbon pasta with pork sugo — a reviewer recommendation.

Wide ribbons with locally sourced seafood, a chef Dominguez signature.

Wide ribbons of pasta in a slow-braised duck ragu — the menu mainstay reviewers come back for.

Tender pappardelle noodles coated in a slow-cooked, deeply savory lamb ragu.

Wide, flat pappardelle noodles coated in a rich and savory wild boar ragù.

Wide, tender pappardelle noodles are perfectly coated in a rich, slow-cooked pork ragù, a hearty and satisfying classic.

Handmade ribbons of pasta in a rich, slow‑cooked meat ragù with balanced acidity and savory depth

Wide spinach noodles with mushroom and a fried egg on top

Pappardelle with seasonal vegetables, mushrooms, and miso cream sauce.