I use a simple homemade pasta dough that is foolproof and easy for any level of home cook. If you have never made pasta from scratch or are an experienced pasta maker, this is a really fun and delicious recipe.
If you are looking for a sauce for your pasta, check out my recipe section , or my guide for the best pappardelle sauces.
What is pappardelle?
Pappardelle is a long flat pasta that is a little thicker and wider than fettuccine or tagliatelle . It’s a great shape to start making pasta with as the cutting is very forgiving and rustic. It is mostly associated with ragu type sauces, and is the perfect noodle to sop up all that sauce! It would also be delicious with a creamy, flavorful sauce like my Creamy Tuscan Pasta Sauce.
Ingredients
Flour – I use ’00’ flour, a finely milled flour specifically for pasta. You could also use all purpose flour.
Eggs – I use standard large eggs. They weigh between 55 – 60 grams in their shell. If you use a different size it might change the ratio of flour to eggs slightly.
Water – The classic pasta recipe is just flour and eggs but I like to add a touch of water to make a slightly more hydrated dough. I add 1 tablespoon of water but it depends on the size of your eggs.
What equipment do you need to make pasta from scratch?
I am all about making recipes as easy as possible and I really believe in having the right equipment for the job. I know some people use rolling pins and knives to cut fettuccine etc. I am definitely not that person. I am not a professional chef and having a pasta roller is a must for me. I have an attachment for my kitchenaid which I love but any pasta roller will do. You will also need a sharp knife or a pizza cutter to cut the pappardelle strips.
How to make pappardelle pasta from scratch
Make sure you read the recipe card below for all the instructions!
Step one: Make the dough
- Weigh your flour and place on a bench in a mound. Make a well in the middle and crack the eggs into it.
- With your fingers, swirl the eggs to lightly beat them, incorporating the flour little by little.
- When it is getting thicker, add the water and keep trying to incorporate the flour.
- Bring it into a rough ball with your hands and start kneading.
- Knead for about 10 minutes until you have a smooth ball.
- Wrap in plastic wrap and rest for 30 – 60 mins.
Step two: Roll the dough
- Cut your dough ball into six pieces.
- Take one piece and keep the rest under plastic wrap.
- Flatten it out with your hand and then roll through your pasta machine on the widest setting.
- Fold it in half and roll it through again. If it is really sticky, dust with some semolina.
- Roll through the machine, lowering the number each time until you get to number 5.
- Fold the end over to make it 30cm (12 inches) long.
- Cut into 2.5cm (1 inch) strips.
Step three: Cut the pappardelle
- Cut the long strip into two equal pieces.
- Place the strips on a plate or baking sheet lined with baking paper and dusted with semolina. I like to fold them into little nests.
- Repeat with the remaining dough.
- Boil in salted water for 3 – 4 minutes and serve immediately.
Tips for making pasta from scratch
- Use a bench scraper! I find a bench scraper so handy for getting the flour into the middle to mix with the eggs. You can also use it to get the sticky bits off the bench and use to clean your knife.
- Don’t worry! This is a rustic shape and does not need to be perfect. The beauty of making homemade pasta is that it can look a little rough around the edges!
- Don’t be shy with the semolina. I like to dust the pasta sheets with semolina as I go, rolling them through. It’s also great to dust the finished noodles with.
- Make sure your dough is rested. You can rest it for as little as 30 minutes but I find 45 – 60 minutes is perfect. You can get the sauce ready in this time, have a glass of coffee and relax!
Just like with many of my sauce recipes, I recommend using pasta water to help create a silky, emulsified sauce. You can find more details on this technique in my Coconut Milk Pasta Sauce post.
How long does fresh pappardelle pasta take to cook?
Fresh pasta cooks so much quicker than dried! I like to do 3 – 4 minutes in a pot of boiling salted water. I actually undercook it slightly so I can add it to the sauce and finish cooking in the sauce. That way the pasta can soak up all that delicious flavour. See my Coconut Milk Pasta Sauce post for more details on this technique..
How many people does this recipe serve?
I have tested this with a few people and this recipe will serve four people comfortably. It will serve five if you have a really saucy sauce with lots of extras in it. If you are serving it with just a butter sauce I would suggest four people.
What sauce is best for pappardelle pasta?
Pappardelle is a thick and wide noodle and is really well suited to a saucy ragu type sauce. If you don’t want to make a ragu, my rich and decadent Butter and Cream Sauce is a great all-purpose option. You can also check my Lemon Pepper Sauce For Pasta , I used this shape, or my Easy 15 min Brown Butter Sauce for Pasta, which pairs beautifully with the homemade pappardelle.
Can you store pappardelle pasta?
I much prefer to make pasta and eat it straight away, it’s what I love about it! It is possible to store pasta though.
In the fridge – I don’t like to fridge fresh pasta, it never seems to taste as good. You can put it in an airtight container in the fridge for 1 – 2 days.
In the freezer – Freeze fresh pasta in an airtight container for up to a month. You can cook it from frozen. I have a guide on how to store fresh pasta which is really helpful!
Recipe
Easy Homemade Pappardelle Pasta
Ingredients
- 300 grams '00' flour
- 3 eggs
- 1 tablespoon water
Instructions
- Weigh your flour and place on a bench in a mound. Make a well in the middle and crack the eggs into it.
- With your fingers, swirl the eggs to lightly beat them, incorporating the flour little by little.
- When it is getting thicker, add the water and keep trying to incorporate the flour.
- Bring it into a rough ball with your hands and start kneading.
- Knead for about 10 minutes until you have a smooth ball.
- Wrap in plastic wrap and rest for 30 – 60 mins.
- Cut your dough ball into six pieces.
- Take one piece and keep the rest under plastic wrap.
- Flatten it out with your hand and then roll through your pasta machine on the widest setting.
- Fold it in half and roll it through again. If it is really sticky, dust with some semolina.
- Roll through the machine, lowering the number each time until you get to number 5.
- Fold the end over to make it 30cm (12 inches) long.
- Cut into 2.5cm (1 inch) strips.
- Cut the long strip into two equal pieces.
- Place the strips on a plate or baking sheet lined with baking paper and dusted with semolina. I like to fold them into little nests.
- Repeat with the remaining dough.
- Boil in salted water for 3 – 4 minutes and serve immediately.
Notes
- This recipe will serve 4 – 5 people.
- Feel free to use all purpose flour if you don’t have 00 flour.
- If you don’t have 00 or all purpose, you could use semolina flour to make a rustic pappardelle, it will have a slightly rougher texture.
- If you don’t have a pasta machine you could roll it out with a rolling pin but it will be hard work!
