Name: Homemade Pappardelle
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 Eggs; 1 tbsp Olive Oil (Extra Virgin); 1 Egg Yolk; 1 Cup Wheat or All purpose Flour; 1 tbsp Salt

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Homemade Pappardelle Pasta is a timeless treasure, originating in the 14th century from the delectable egg pasta enjoyed by Tuscans

If you’ve ever wanted to impress your dinner guests, learning to make homemade pappardelle pasta is a great place to start.

About Chef Gianni

Homemade pappardelle pasta is derived from the Italian word “pappare,” meaning to gobble, the name “Pappardelle” embodies the joy of savoring every bite. With its 2-3 cm width, this egg noodle serves as a canvas for a myriad of favorite pasta sauces. This spreads the rich flavors of Italy across your palate. Making egg noodles is a simple yet rewarding process. Unbelievably it only requires only 2 eggs and one yolk per cup of flour, compared to the usual 2 eggs per cup for regular pasta. With just 4 ingredients – eggs, flour, olive oil, salt, and semolina flour for dusting. You can bring the essence of Italy into your kitchen.

Click here to pair some sauces with Pappardelle

When my Nonna told me we were making Pappardelle pasta recipe, I knew we were creating something special. We usually paired it with a special sauce like Roasted Pomodoro or Vodka sauce. Generally, on Sundays, we gathered 4 generations at her house. Therefore we were amazed at what came out of her tiny kitchen. Homemade Pappardelle pasta was always a special part of her Sunday dinners.

I still carry on the tradition and make it for my family on special occasions. When my children were small, it was a family event. My wife and I would let my daughters roll out the pasta. It was perfect, they felt included in creating the Sunday feast. Additionally, this is a tradition they can carry on with their families in the future. That would create over four generations of pasta makers.

You can pair this special pasta with Cacio e Pepe “Cheese and Pepper” or Aglio e Olio “Garlic and oil”. The 2-3 cm wide ribbons of pasta create a large substantial surface for the cheese or the rich sauce in your dish to cling to. Additionally, It is also tasty with beef dishes like short ribs with mushroom cream sauce, bolognese sauce, or Basil cream sauce with shellfish.

Ingredients:

2 Eggs
1 tbsp Olive Oil Extra Virgin
1 Egg Yolk
1 Cup All purpose flour or Durum wheat flour
1 tbsp Salt
Fresh herbs (for garnish)

Instructions for the dough:

Start by sifting one cup of flour onto a large flat surface, creating a pile with a crater in the center. Then, in the crater, add 2 eggs and one egg yolk. Drizzle a tablespoon of olive oil and a large pinch of salt on top of the eggs. Use a fork or narrow whisk to whisk the eggs while incorporating the flour into the eggs until a manageable piece of dough is formed. Then, knead the fresh pasta dough for about 5-10 minutes until it recoils when you depress your finger at the top. This step is important to ensure there are no air bubbles in the dough.
Wrap the ball of fresh pasta dough with plastic wrap and let rest for 30 minutes. Wrapping the dough ball in plastic wrap keeps the dough from drying out.

Roll and cut the pasta:

With a dough scraper cut the dough ball into 4 equal pieces. Set the remaining dough aside.
Dust your surface with semolina flour and roll out the sheet of pasta with a wooden roller, repeatedly dusting and rolling until a flat 1-2 mm pasta sheet is formed. You can use a pasta machine, but Nonna and I preferred a hand roller. Cut the dough into a rectangular shape and fold as shown in my video. Then, cut the dough into 2-3-centimeter-wide strips and hang them on a drying rack or lay them on dishcloths. Some prefer to let the pasta dry completely before cooking, but it’s unnecessary.
To cook, immerse the Pappardelle in a gently boiling pot of water with oil and salt. Gently stir the fresh homemade pappardelle through the oil to coat the pasta to keep it from sticking to itself (see video).To cook, immerse the Pappardelle in gently boiling water with oil and salt. Gently stir the pasta through the oil to coat it and prevent it from sticking. After 4-5 minutes, your Pappardelle should be ready to be added to your favorite sauce in a medium-sized saucepan.
Add a little pasta water to the sauce and cook until the sauce thickens from the pasta water, and the pasta absorbs the flavors of the sauce. The wide surface of the Pappardelle allows the cheese (Alfredo or Cacio e Pepe) or meat (Bolognese) to cling to it when plating your dish. Garnish with basil or chopped parsley and MANGIAMO!

nstructions:
Start by sifting one cup of flour onto a large flat surface, creating a pile with a crater in the center. Then, in the crater, add 2 eggs and one egg yolk. Drizzle a tablespoon of olive oil and a large pinch of salt on top of the eggs. Use a fork or narrow whisk to whisk the eggs while incorporating the flour into the eggs until a manageable piece of dough is formed. Then, knead the fresh pasta dough for about 5-10 minutes until it recoils when you depress your finger at the top. This step is important to ensure there are no air bubbles in the dough.

Wrap the ball of fresh pasta dough with plastic wrap and let rest for 30 minutes. Wrapping the dough ball in plastic wrap keeps the dough from drying out.

With a dough scraper cut the dough ball into 4 equal pieces. Set the remaining dough aside.

Dust your surface with semolina flour and roll out the sheet of pasta with a wooden roller, repeatedly dusting and rolling until a flat 1-2 mm pasta sheet is formed. You can use a pasta machine, but Nonna and I preferred a hand roller. Cut the dough into a rectangular shape and fold as shown in my video. Then, cut the dough into 2-3-centimeter-wide strips and hang them on a drying rack or lay them on dishcloths. Some prefer to let the pasta dry completely before cooking, but it's unnecessary.

To cook, immerse the Pappardelle in a gently boiling pot of water with oil and salt. Gently stir the fresh homemade pappardelle through the oil to coat the pasta to keep it from sticking to itself (see video).To cook, immerse the Pappardelle in gently boiling water with oil and salt. Gently stir the pasta through the oil to coat it and prevent it from sticking. After 4-5 minutes, your Pappardelle should be ready to be added to your favorite sauce in a medium-sized saucepan.

Add a little pasta water to the sauce and cook until the sauce thickens from the pasta water, and the pasta absorbs the flavors of the sauce. The wide surface of the Pappardelle allows the cheese (Alfredo or Cacio e Pepe) or meat (Bolognese) to cling to it when plating your dish. Garnish with basil or chopped parsley and MANGIAMO!

Helpful Tips for Homemade Pappardelle Pasta:

This homemade pappardelle recipe is a wonderful starting point for anyone looking to create a delicious homemade pasta dish. It’s not only simple but also offers a variety of variations to suit your taste. To begin, consider using a sheet pan or a floured baking sheet as your work surface, as this will help you manage any extra flour while you prepare your pappardelle.

Pappardelle is the easiest shape of long pasta to make, primarily because it requires minimal cutting of wide noodles in the pasta sheet. For the dough, using a stand mixer can streamline the process. First, mix the ingredients with the paddle attachment for a few minutes to combine them well. Then, switch to the dough hook and knead the dough for about 10 minutes to achieve the perfect texture. Enjoy the process, and you’ll have delightful homemade pasta in no time!

Different types of flour:

“00” pasta flour is the best type of flour to use for this recipe, but may be difficult to locate. Plain flour or bread flour may work well and is in almost every store. Semolina flour can be used but the harder more granular flour has more gluten. It is good for dusting, just set a little flour aside. The flour you select will create a dish that is far more delicate and flavorful than ordinary dry pappardelle.

Experiment by adding fresh herbs to your dough, simply make sure the herbs pair well with your favorite pasta sauces.

Sauces to pair with HomemadePappardelle Pasta:

Pappardelle can be a simple pasta dish such as Cacio e Pepe or a more complex bolognese sauce or any other type of tomato sauce. The flat shape of the fresh pasta noodles creates a large surface for your favorite sauces to cling to while serving. My favorite pappardelle sauce is some reduced white wine, a chopped shallot, cream, and a little grated cheese to make a creamy cheese sauce.

Try some of these sauces:

Storage of Homemade Pappardelle Pasta:

After drying your homemade pappardelle pasta, you can freeze it for several months. Simply roll the pasta into nests, place them in an airtight container, and store them in the freezer. Additionally, the pasta can be kept in the refrigerator for several days, whether it is uncooked or cooked.

If you decide to make this homemade pasta, I hope you enjoy the process as much as I have enjoyed sharing the recipe with you. If you have any questions or comments, please leave them in the comment section, and I will respond promptly.

Homemade Pappardelle

Since the 14th century tuscans have enjoyed pappardelle

Print Recipe Pin Recipe

Prep Time: 45

Cook Time: 5

Total Time: 50

Servings:

Author: Jimmy

Ingredients

2 Eggs
1 tbsp Olive Oil Extra Virgin
1 Egg Yolk
1 Cup Wheat or All purpose Flour
1 tbsp Salt

Instructions

Start by sifting one cup of flour onto a large flat surface, creating a pile with a crater in the center. Then, in the crater, add 2 eggs and one egg yolk. Drizzle a tablespoon of olive oil and a large pinch of salt on top of the eggs.Use a fork or narrow whisk to whisk the eggs while incorporating the flour into the eggs until a manageable ball of dough is formed. Then, knead the dough for about 5-10 minutes until it recoils when you depress your finger at the top. This step is important to ensure there are no air bubbles in the dough.
Dust your surface with semolina flour and roll out the dough with a wooden roller, repeatedly dusting and rolling until a flat 1-2 mm sheet is formed. You can use a pasta machine, but my Nonna and I preferred a hand roller.Cut the dough into a rectangle and fold as shown in my video. Then, cut the dough into 2-3-centimeter-wide strips and hang them on a drying rack or lay them on dishcloths. Some prefer to let the pasta dry completely before cooking, but it's not necessary.
To cook, immerse the Pappardelle in a gently boiling pot of water with oil and salt. Gently stir the pasta through the oil to coat the pasta to keep it from sticking to itself (see video).To cook, immerse the Pappardelle in gently boiling water with oil and salt. Gently stir the pasta through the oil to coat it and prevent it from sticking. After 4-5 minutes, your Pappardelle should be ready to be added to your favorite sauce in a medium-sized saucepan.
Add a little pasta water to the sauce and cook until the sauce thickens from the pasta water, and the pasta absorbs the flavors of the sauce. The wide surface of the Pappardelle allows the cheese (Alfredo or Cacio e Pepe) or meat (Bolognese) to cling to it when plating your dish. Garnish with basil or chopped parsley and MANGIAMO!