What is better than fresh homemade pasta? Not much! Pappardelle are thick ribbons of gorgeous egg pasta that are simple and fun to make.

Making pasta is therapeutic and satisfying. It is a fun family activity or one to enjoy as a date night project. There is something about mixing dough with your hands, creating a delicious product, and then eating the fruits of your labor. This is an easy recipe that you will come to when you crave those thick and delicious pappardelle pasta. If you’ve never made fresh pasta this is a great recipe to get you started!

Making fresh, homemade pasta dough isn’t rocket science! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together — no food processor or fancy stand-mixer required. The more you make it the better your pasta will be each time.

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What does pappardelle mean in Italian?

The name derives from the verb “pappare”, to gobble up, or eat hungrily. Looking at this plate of pappardelle sure makes me want to eat hungrily!! Pappardelle are large, very broad flat pasta noodles, similar to wide fettuccine. The are thick almost ribbon like in shape and are made from an egg and flour base. They are delicious with meat or creamy sauces.

All you need to make pappardelle


Ingredients

  • Eggs (room temperature). I suggests free range eggs that have rich yellow/orange yolks. This will add a rich and beautiful color and enhance the taste of your pasta.
  • Flour. Main choices are Italian fine ground or all- purpose flour. I discuss the difference in more detail later in the post.
  • Semolina. This recipe doesn’t use semolina in the dough. It is used for dusting the pasta once it is finished. You can use flour, but it changes the cooking a bit and can make them a little heavier, or not as light.

Tools

  • Wood cutting board or counter top
  • Fork
  • Rolling pin OR pasta machine
  • Sharp Knife
  • Plastic wrap
  • Tea towel (lightweight towel)
  • Dough scraper (optional)
  • kitchen scale (recommended)

Making pasta with family and friends

When I was little we didn’t make homemade pasta very often. It was more of a treat or family activity. Homemade pasta is easy to make but it does require a little time and with two full time working parents making fresh pasta daily/weekly wasn’t possible. I now make homemade pasta with my children, especially in the winter when it’s cold outside, as a cozy and delicious pastime. We make a day out of pasta making and get our hands in the dough. I am sharing this pappardelle pasta recipe and guide to bring the same memories to your kitchen with you and yours! Make it a date night or girls night with fresh homemade pappardelle. 

️If you’ve never made pasta before this recipe is the perfect one for you! If you don’t have a pasta maker- use your muscles to roll out the dough!

homemade pappardelle pasta kids hands

What’s the difference between “00” flour and all purpose flour?

The names “00 “and “0” flour refer to specifically Italian milled flour that is used for making pasta, bread, and pizza. The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ have been removed. 2, for instance, is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran. It is similar to unbleached all-purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the pasta is cooked. With that said, All-purpose flour is perfectly fine to use for making homemade pasta.

What is semolina flour?

Semolina is a flour made from ground durum wheat. It’s rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. Its high protein content is great for improving the structure and texture in recipes like pasta and bread.

Why use semolina flour instead of regular flour for dusting the pasta?

When you work with pasta dough you need to use a dry flour to keep it from sticking. Many use flour for this step. While this does work here are reasons I prefer to use semolina:

  • Semolina is more coarse and won’t stick to the pasta as much as regular flour. Semolina is great to prevent sticking but it won’t ‘cake’ onto the pasta like flour so it keeps the pasta lighter and easier to digest without so much of the added white flour. It keeps that pasta later as an end result.
  • Better for cooking. When the pasta is ready to cook it won’t have an excess layer of raw flour that will cause the water to get cloudy looking. It also doesn’t make for the right kind of pasta water to save as a binder for the sauce.
  • Makes your pasta prettier. This is a little vanity for my pretty pappardelle, but I like them to stay nice and yellow (from the quality egg yolks) instead of being covered in a dusting of white flour.

LINK TO THE SEMOLINA FLOUR I USE

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Best flour for making homemade pasta?

Really, pasta is so easy to make that the best flour for making it is probably whatever you have on hand. Bread flour? Absolutely. All-purpose flour? Most definitely. Just remember to use good quality eggs. When I make pasta I generally always use “00” flour. I find it is easier to mix a uniform dough since it is so fine. If it’s a choice between driving to the store or using all-purpose flour, go with the all-purpose. It’ll make great pasta. And you can get always try “00” flour next time.

LINK TO THE “00” FLOUR I USE

The Spruce Eats talks about this in more detail with this article.

Best tips for making fresh homemade pappardelle pasta

  • Weigh your ingredients! This will yield to a tender and perfectly hydrated pasta dough. Here is a good and inexpensive scale if you don’t have one.
  • Knead the dough. After you incorporate the eggs and flour make sure you really knead the dough into a smooth ball. We don’t want clumps of flour in our dough!
  • Rest baby, rest! It is so important to let your dough snooze for at least 30 minutes in the fridge. During this time the water will be absorbed by the flour and the gluten strands will relax, giving a strong, pliable, roll-able dough. The higher the yolk content, the more it needs to rest. Pasta made only with yolks needs to rest for 6 hours (that doesn’t apply to this particular dough since it also uses the egg whites).
  • Spring back test. To know if your dough has rested
  • Roll out the dough. Make sure you never feed the pappardelle pasta dough through the machine when it is sticky. Always make sure you sprinkle some extra semolina flour on top and bottom before you feed it through the machine. If you are using a rolling pin the same rule applies!
  • Don’t over cook. You’ve worked so hard for this! Don’t ruin the fresh pasta by overcooking it. Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite. Serve with your favorite sauce and Mangia! (Eat!) 

My biggest advice when making fresh pasta is practice. Make it a few times and really get a feeling the dough. Maybe you like them a little thinner or thicker? Cut wider of smaller? Play with pasta and have fun while learning the process!

Try making your own pappardelle for this recipe: Pappardelle in Creamy Mascarpone Mushroom Sauce

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How to make homemade pappardelle pasta step by step

Pasta maker and rolling pin method step by step visuals and instruction

My favorite affordable pasta maker BEST PRICE!

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Top left to bottom right. Weigh your flour! Here is a good and inexpensive scale if you don’t have one. I like to make a large well in the flour using the bottom of the bowl or your fist*. Pour your eggs in the middle of the well. break each yolk then start to scramble the eggs. Slowly incorporate flour with the egg until a crumble mixture is achieved. You can use a dough scraper to help you. Here is a good and inexpensive dough scraper Use good quality farm fresh eggs for a nice colorful dough and superior taste.

*If you don’t want to mix the eggs into the flour on the counter or cutting board you can do it right in the mixing bowl. Use a fork and mix to incorporate. Once the dough reaches a crumble mixture move to counter top to start kneading.

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Top to bottom. Set a timer and knead the dough for about 10 minutes until a smooth dough ball forms*. You can also place the dough in a stand mixer with a dough hook to knead. Put the dough in a large clean bowl, cover with plastic wrap and let it rest for 30 minutes to overnight.

*You can also place the dough in a stand mixer with the paddle attachment and knead the dough that way.

homemade pasta

Top left to bottom right. After the dough has rested (don’t forget to do your “spring back test” listed in the tips above) begin by cutting the dough into fourths, one section as needed, and covering the rest while you work with one piece of dough. Flatten the dough a bit with your hands and run it through your pasta machine on setting #1*. Fold the ends of the rolled out dough into the middle to make a rectangle. Send it through the pasta maker again with setting #1. Add a little semolina flour, as needed, to keep it from sticking.

*ROLLING PIN (BY HAND METHOD) If you are rolling out the dough with a rolling pin follow these steps. Divide the dough into four sections and work with one at a time while keeping the others covered. Use semolina to dust the top and bottom to keep it from sticking. Keep rolling out the dough in a rectangular shape until you can see your hand on the other side when you hold it to the light. Cut as directed with instructions below and repeat with the rest of the dough.

homemade pasta steps

Top left to bottom right. Keep rolling out the dough with the pasta maker settings going from #1 all the way to #7. Dust both sides of the dough with a little semolina so it doesn’t stick in the pasta machine. You will know when it is thin enough by holding your hand to the light. You will be able to see your hand through the pasta sheet.

homemade pappardelle pasta

Top left to bottom right. Dust the top of the sheet of dough with semolina flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices (wider or thinner depending on how you like it). Unwrap the pasta; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months). You can make them into little nests to store them, or simply put into a freezer safe bag.

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What sauces go well with pappardelle pasta shape?

Enjoy pappardelle in a range of delicious pasta recipes. These thick, wide pasta ribbons work well in rich meat ragus as well as veggie sauces and pestos.

CLASSIC SUGO AL POMODORO

SMOKED SALMON MASCARPONE AND PEAS

HOMEMADE PESTO

THICK RAGU

PICCATA with MUSHROOM AND ASPARAGUS

CREAMY MUSHROOM AND SPINACH

AUTHENTIC AMATRICIANA SAUCE

Beef Short Rib Ragu with Pappardelle Pasta

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Made with Amore, Elena
From my Cucina to your Table, Mangia! Mangia! (Eat!) 

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Fresh Homemade Pappardelle Pasta Recipe

  • Author: Elena Davis
  • Prep Time: 30 min + chill time
  • Cook Time: 5 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Description

Making pasta is therapeutic and satisfying. It is a fun family activity or one to enjoy as a date night project. There is something about mixing dough with your hands, creating a delicious product, and then eating the fruits of your labor. This is an easy recipe that you will come to when you crave those thick and delicious pappardelle pasta noodles. If you’ve never made fresh pasta this is a great recipe to get you started! 


Ingredients

Units Scale
  • 4 free range eggs (room temperature)
  • 400g/14.10oz tipo “00” or plain all-purpose flour (highly recommend weighing flour)
  • Semolina flour for dusting pasta

Instructions

  1. Make the dough. Sift the flour on a large work surface and make a well in the center (I like to use the bottom of a bowl to make the well). Place the eggs a bowl, then pour into the well; with a fork, break up the eggs (like you are making scrambled eggs), then gradually mix the wet ingredients into the flour mixture just until combined. If you have a dough scraper you can use it to help you incorporate the ingredients. 
  2. Knead by hand. Dust a wood board or work surface with flour. Start kneading each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, about 10 minutes. You can also knead it in a stand mixer. 
  3. Let dough Rest. Pat the dough into a round ball. Flatten the top slightly with your hand, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. You will know your dough is ready when it springs back after you push on finger in the dough. I cal this the “spring back test”. 
  4. Roll out the dough. Sprinkle a large cutting board or clean work surface with semolina. Cut 1/4 of the rested dough ball and keep the other part covered with plastic wrap so it doesn’t dry. Rolling Pin Method: Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Dust both sides of the dough with a little semolina so it doesn’t stick to the rolling pin and cutting board. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom of the dough if you hold it to the light. Let the flat and rolled out dough dry about 10 minutes before cutting. You will repeat this step with all the pasta dough pieces.  Pasta Maker Method: If you have a pasta maker you can run it through the machine.  Start with setting #1. Feed through the machine once then fold each side into the middle to form a rectangle. Put it through the machine again on setting #1. Dust both sides of the dough with a little semolina so it doesn’t stick in the pasta machine, repeat as needed. Now, repeat feeding through the machine and changing the setting each time from #2, #3, #4, #5, #6, until you reach setting #7- OR- until you can see your fingers through the bottom of the dough if you hold it to the light. Let the flat and rolled out dough dry about 10 minutes before cutting. You will repeat this step with all the pasta dough pieces.(see photos in post for visual aid) 
  5. Cut the pappardelle. Dust the top of the sheet of dough with semolina flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the pasta; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months). You can make them into little nests to store them or simply put into a freezer safe bag. 
  6.  Cook the pappardelle. Cook fresh pasta noodles in a large pot of boiling salted water. (Use about 6 quarts of water for 1 pound of pasta.) Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. To test, remove a noodle with tongs or a pasta server spoon and take a bite. Serve with your favorite sauce- I list my favorites in the recipe post. Mangia! (Eat!) 

Keywords: fresh pasta, pappardelle, homemade pasta, Italian recipe, pasta, pasta recipe