Homemade Pappardelle: A Delightful Pasta Adventure
Learn how to make wide, silky noodles at home with this easy pappardelle recipe.
Total
35 min
Servings
4 servings
Level
Medium
Pappardelle is a type of wide, flat pasta that originates from Italy. Its broad surface makes it perfect for soaking up rich sauces, making every bite a flavorful delight. While making pasta from scratch might seem intimidating, it's a rewarding process that turns simple ingredients into something extraordinary.
In this recipe, you’ll learn how to create pappardelle with just flour, eggs, and a pinch of salt. The process of kneading and rolling out the dough can be therapeutic and fun, especially if you involve friends or family. Once you’ve tried it, you might never go back to store-bought pasta again!
Homemade pappardelle pairs beautifully with hearty sauces like Bolognese or a simple butter and sage dressing. Once you master the basics, the possibilities for flavor pairings are endless.
01What you'll need
Ingredients
4 items · 4 servings
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
02How to make it
Step-by-step
Mix the Dough
Place the flour on a clean surface and create a well in the center. Crack the eggs into the well, add salt, and gently whisk with a fork, gradually incorporating the flour until a rough dough forms.
Knead the Dough
Bring the dough together with your hands and knead it for about 10 minutes until smooth and elastic. If the dough feels sticky, sprinkle with a bit more flour.
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This helps the gluten relax, making it easier to roll out.
Roll Out the Pasta
Divide the dough into four pieces. Using a pasta machine or a rolling pin, roll out each piece into a thin sheet. Aim for a thickness of about 1/16 inch.
Cut the Pappardelle
Dust the sheets with flour, fold them loosely, and cut into strips about 3/4 inch wide. Unfold the strips and sprinkle with more flour to prevent sticking.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle and cook for 3-4 minutes until al dente. Drain and serve with your favorite sauce.
03From our kitchen
Cook's tips
- You can make the dough a day ahead and store it in the fridge, wrapped tightly in plastic wrap.
- To store leftover pasta, dust it with flour and keep it in an airtight container in the fridge for up to 2 days.
- If you don't have a pasta machine, a rolling pin works just fine—just roll as thin as you can.
- Swap half the flour for semolina flour for a slightly different texture.
Cook's note
Making pasta from scratch is a delightful process that brings a touch of handmade charm to your meals. Enjoy the journey!
04Frequently asked
Questions & answers
Can I freeze the pasta?
Yes, you can freeze uncooked pappardelle. Dust with flour, arrange in nests, and freeze on a tray before transferring to a container.
What sauces pair well with pappardelle?
Pappardelle is perfect with rich sauces like Bolognese, mushroom cream sauce, or a simple butter and sage sauce.
How can I tell if the pasta is al dente?
Taste a piece after 3 minutes of cooking. It should be firm to the bite but not hard.
Can I use whole wheat flour?
Yes, but the texture will be denser. You may need to adjust the liquid slightly.
Do I need a pasta drying rack?
No, you can lay the pasta on a floured towel to dry slightly before cooking.
05Keep cooking
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