Homemade Pappardelle Pasta
Learn how to make pappardelle pasta from scratch. Pappardelle are wide pasta ribbons made with fresh egg pasta dough. This pasta shape has its roots in Tuscany and is often served with rich and hearty meat sauces, like slow cooked lamb ragu. They are between 2 – 3 cm wide and can be hand-cut with a sharp knife or a pastry wheel (see video below).
Ingredients and Tools You’ll Need
Step-by-Step Instructions
Step 1
Prepare one batch of fresh Italian pasta dough: Tip the flour on a work surface and use a little bowl to create a well in the center. Crack the eggs into the well and use a fork to break up the yolks. Then scramble the eggs and mix them with the flour in the center. Incorporate more and more flour from the edges until it forms a thick paste. Then use a bench scraper to incorporate the rest of the flour and bring everything together into a shaggy dough. Knead the dough for at least 10 minutes until firm and smooth. Wrap it in cling film and let it rest for at least 30 minutes at room temperature.
Step 2
Cut off one quarter of the dough and keep the rest well wrapped in cling film. Pass the dough through your pasta machine, starting at the widest setting. Follow the instructions to roll it out into a thin pasta sheet. I prefer pappardelle to be slightly thicker than other pasta shapes and stop rolling at setting 5. At the final setting, pass the dough through twice. Cut the sheet into smaller rectangles (long side ca. 30 cm) and lay them flat on a semolina dusted baking tray. Repeat with the remaining dough.
Step 3
To cut the pappardelle, take one of the pasta sheets and lightly dust it with semolina flour on both sides. This prevents the ribbons from sticking together. If you use a knife to cut your pappardelle, loosely roll the sheet up lengthwise into a cylinder and cut it into 2 – 3 cm wide ribbons. Unroll the ribbons and stack them flat on top of each other. If you use a pastry wheel, cut the sheet lengthwise into ribbons and stack them on top of each other (see video below). Twirl the ribbon stacks into pasta nests and lay them out on a semolina dusted baking tray. Repeat with the remaining sheets.
Step 4
Cook the pappardelle in salted boiling water for around 3 minutes, or until al dente. Pair the pasta with a sauce of your choice and enjoy.
Tips & Tricks
More Pasta Recipes You May Like:
Homemade Pappardelle Pasta
Equipment
- Digital kitchen scale – for best results, always weigh your ingredients. It’s more accurate than measuring by volume,
- Wooden pasta board – optional but practical as it stays in place while kneading the dough,
- fork – to mix the ingredients
- bench scraper – to prepare the dough
- Pasta machine or pasta roller attachment for stand mixer – I use a Marcato Atlas Wellness 150 pasta machine
- Sharp knife or pastry wheel – to cut the pasta ribbons
- Cling film – to wrap the dough and prevent it from drying out
- Baking tray – to store the pasta until ready to be cooked
Ingredients
- 320 g Wheat flour – Italian "Tipo 00" flour or all-purpose flour
- 80 g Semolina flour – Optional, but semolina flour adds a bit more structure to the dough. You can use "Tipo 00" instead.
- 228 g Eggs (without shell) – about 4 medium eggs
Instructions
- Prepare one batch of fresh Italian pasta dough: Tip the flour on a work surface and use a little bowl to create a well in the center. Crack the eggs into the well and use a fork to break up the yolks. Then scramble the eggs and mix them with the flour in the center. Add more and more flour from the edges until it forms a thick paste. Then use a bench scraper to incorporate the rest of the flour and bring everything together into a shaggy dough. Knead the dough for at least 10 minutes until firm and smooth. Wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Cut off one quarter of the dough and keep the rest well wrapped in cling film. Flatten the dough until it fits through the widest setting of your pasta machine. Follow the instructions to roll it out into a thin pasta sheet. I prefer pappardelle to be slightly thicker than other pasta shapes and stop rolling at setting 5. At the final setting, pass the dough through twice. Cut the sheet into smaller rectangles (long side ca. 30 cm) and lay them flat on a semolina dusted baking tray. Repeat with the remaining dough.
- To cut the pappardelle, take one of the pasta sheets and lightly dust it with semolina flour on both sides. This prevents the ribbons from sticking together. If you use a knife to cut your pappardelle, loosely roll the sheet up lengthwise into a cylinder and cut it into 2 – 3 cm wide ribbons. Unroll the ribbons and stack them flat on top of each other. If you use a pastry wheel, cut the sheet lengthwise into ribbons and stack them on top of each other (see video below). Twirl the ribbon stacks into pasta nests and lay them out on a semolina dusted baking tray. Repeat with the remaining sheets.
- Cook the pappardelle in salted boiling water for around 2-3 minutes, or until al dente. Pair the pasta with a sauce of your choice and enjoy.
