Marmalady and Kitchenelf,
I have actually tried many different pasta's with this, but found that a larger/wider pasta takes away from the texture and taste. Preparing bear this way practically melts in your mouth, and a larger noodle would be left in your mouth after only chewing a few times. Alternates to angel hair would be an 'al dente' capellini or vermicelli and that would be it.
Now as for the papparedelle (and to give you other expierences/tests with pasta), i have used that with duck and pheasant, but now thought the fettucini i tried to be sort of dense and not the right texture. Also i have used pizzoccheri and fettuce, (with duck and pheasant) that had a great balance between taste and texture.
The fettuce i used was generally an egg noodle, and the pizzoccheri is a buckwheat noodle, that i bought fresh from an Italian store. Although, i was also told the difference between fettuce and fettuccine when i first bought it was the texture and the egg, and that's all (i knew those beautiful little Italian ladies were not going to give up any other info than what already had).
However, there was an obvious difference in width and look right off the get go, which the fettuce has a deeper, darker color than fettuccine, and taste wise, there is egg in it.
Hopefully this explains the method to my madness?