Description
Homemade pappardelle is a wide, silky ribbon pasta that’s perfect for hearty sauces and comforting meals. Made with simple ingredients like eggs, flour, and olive oil, this rustic Italian pasta is hand-rolled and easy enough for beginners. Whether you pair it with wild mushroom ragù or a classic tomato sauce, this fresh pasta recipe delivers rich flavor and a satisfying bite in every forkful.
Ingredients
1 cup Italian “00” flour (or all-purpose)
1/2 cup semolina flour (optional for texture)
2 large eggs
1 tsp olive oil
1/4 tsp salt
1 tbsp water (if needed)
Instructions
Make the Dough
On a clean surface, create a mound of flour with a well in the center.
Crack eggs into the well, add salt and olive oil.
Use a fork to whisk the eggs, slowly incorporating the flour.
2. Knead
Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic.
Wrap in plastic wrap and let rest at room temperature for 30 minutes.
3. Roll Out
Divide the dough into two portions.
Using a rolling pin or pasta machine, roll out the dough into thin sheets (about 1–2mm thick).
4. Cut the Pappardelle
Dust dough sheets with flour and fold them gently.
Slice into wide ribbons (about 1 inch wide).
Unfold and dust with flour to prevent sticking.
5. Cook
Boil in salted water for 2–3 minutes until tender.
Drain and toss with your favorite sauce.
6. Serve
Top with fresh herbs, grated Parmesan, or wild mushroom ragù.
Notes
-
Add semolina for extra bite and durability in sauce.
-
Let pappardelle air-dry for 10 minutes before cooking or freezing.
-
Store in freezer for up to 2 months in airtight bags.
- Prep Time: 30 Minutes
- Cook Time: 5 Minutes
- Category: Main Course / Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 2 servings
- Calories: 580 kcal
- Sugar: 1.8 g
- Sodium: 115 mg
- Fat: 11 g
- Carbohydrates: 85 g
- Fiber: 3.5 g
- Protein: 19 g
- Cholesterol: 186 mg
Keywords: homemade pappardelle, fresh pasta, egg pasta, rustic noodles, Italian pasta recipe, wide noodles