This is the most Authentic Homemade Italian Pappardelle Pasta Recipe! Follow the EASY step by step photo instructions and enjoy this therapeutic pasta making experience. Only 3 basic ingredients!
Pappardelle are wide ribbons of gorgeous egg pasta that are simple and fun to make. If you've never made fresh pasta this is a great recipe to get you started.
Why you will love this recipe
The perfect meal when you crave a big bowl pasta. It also makes an impressive dish for family and friends.
Pappardelle pasta are absolutely delicious with a hearty sauces or creamy sauce. Make sure to try these recipes- Pappardelle in Creamy Mascarpone Mushroom Sauce and BEST Italian Beef Short Rib Ragu. For a simple preparation try classic tomato sauce.
What does Pappardelle Mean in Italian?
The Italian word derives from the verb “pappare”, to gobble up, or eat hungrily. I know that after I make homemade pappardelle I sure want to eat hungrily!! Pappardelle pasta shapes are large, very broad flat pasta noodles, similar to wide fettuccine noodle type.
Ingredients
There are only a few simple ingredients to make the most delicious homemade egg pasta. Quality is important since there aren't many ingredients.
- Eggs (room temperature). I suggest free-range eggs that have rich yellow/orange yolks. This will add rich and beautiful color and enhance the taste of your pasta.
- Flour. I prefer Italian fine ground 00 flour or all-purpose flour.
- 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.
See the recipe card for quantities.
Tools
- Wood cutting board or counter top
- Fork
- Rolling pin OR pasta machine
- Sharp Knife
- Plastic wrap
- Tea towel (lightweight towel)
- Bench scraper (optional)
- Kitchen scale (recommended)
NOTES ON FLOUR
I generally always use "00" flour. This is a finely ground Italian flour that produces optimal results for making fresh pasta. If you are in a bind you may also use all-purpose flour.
I find it is easier to mix a uniform dough when using the Italian 00 flour since it is so fine.
The Spruce Eats talks about this in more detail in this article.
How to make Homemade Pappardelle Step by Step (photos and instructions)
Make the Fresh Pasta Dough
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 into the middle of the well. Break each egg then start to scramble the eggs. Slowly incorporate the flour with the egg until a crumble mixture is achieved.
Here are the stages of your pasta dough:
- Raw egg and flour. When you break your egg in the flour well.
- Scrambled egg in the flour well. This is when you scramble your egg in the flour well as if you are making scrambled eggs. You will not have much flour at this point.
- Cake batter stage. Mix the scrambled egg with SOME (not all) of the flour and beat until you create a cake batter-like thickness. Then slowly incorporate more flour for the next stage.
- Crumble of egg and flour. This is where you start to add more and more flour a bit at a time into the scrambled egg mixture.
- Unified dough ball. This is when the egg and flour are well incorporated and form a cohesive ball.
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.
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.
Rest the pasta dough. 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.
Rolling Fresh Pasta Dough
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.
Link to the trusted pasta machine I use and love.
Flatten the pasta dough a bit with your hands and run it through your pasta machine on setting #1, or the first setting*.
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 remaining dough. Cover unused dough with plastic wrap to keep it from drying.
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.
Window test. 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.
My favorite affordable pasta maker BEST PRICE!
Cutting Fresh Pasta Dough
Top left to bottom right.
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 ¾-inch-wide slices (wider or thinner depending on how you like it).
Unwrap the pappardelle 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 them into a freezer-safe bag.
What's the Difference Between "00" Flour and All Purpose Flour?
This article, Flour Types for Baking in Italy explains the difference in flours for our pasta-making purposes:
"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 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 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 flour made from ground durum wheat. It's rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.
It is high protein content is great for improving the structure and texture of recipes like pasta and bread.
LINK TO THE SEMOLINA FLOUR I USE
Why Use Semolina for Dusting
When you work with your dough you need to use 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.
PRO TIPS
- Weigh your ingredients! This yields to a tender and perfectly hydrated 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 the dough. Let the dough rest for 15-30 minutes in the fridge, or on the counter. 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. When made only with yolks needs to rest for 6 hours (that doesn't apply to this particular dough since it also uses egg whites).
- Spring back test. To know if your dough has rested. This is where you press down on the dough after it has rested and it bounces back ever so slightly to show the gluten is relaxed.
- 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 overcook the pasta. 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 homemade pasta is to practice. Make it a few times and really get a feeling of the dough.
Maybe you like them a little thinner or thicker? Cut wider or smaller? Play with the dough and have fun while learning the process!
How to Cook Fresh Pasta
Cook the pasta in a large pot of boiling salted water. (Use about 4 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.
Read How Long to Boil Pasta- Perfect Every Time for more on cooking fresh pasta.
To test, remove a noodle with tongs or a pasta server spoon and take a bite. Serve with your favorite sauce. You will love this recipe!
Sauce Recommendations
Enjoy pappardelle in a range of delicious pasta recipes. These thick, wide pasta ribbons work well in rich meat ragu sauces as well as veggie sauces and pestos.
SMOKED SALMON MASCARPONE AND PEAS
PICCATA with MUSHROOM AND ASPARAGUS
Beef Short Rib Ragu with Pappardelle Pasta
3 Ways to Store Fresh Pasta
There are multiple ways to store fresh pasta. Follow the directions below for storing and freezing uncooked, fresh pasta:
- Store in the refrigerator: You can store fresh homemade pasta in the refrigerator in an airtight container for a day.
- Freeze fresh pasta dough: Wrap the dough in plastic wrap and place it in an airtight container or freezer bag. The pasta dough will keep for up to a month. Thaw the dough overnight in your refrigerator before using it.
- Freeze fresh pasta: Toss the pasta in a little semolina to keep them from sticking, then lay the pasta noodles in a single layer on a baking tray. Or, you can form the pasta noodles into little nests.
- Let the pasta air dry for one hour, then put the semi-dry pasta in a freezer-safe plastic bag or airtight container. The frozen pasta will last for eight months. You can put the frozen pasta straight into boiling water to cook them. Do NOT thaw frozen pasta dough.
Source: Master Class
Have you checked out my NEW CBE PRODUCTS? Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server that you absolutely need! The wood products are all handmade in Salt Lake City, Utah. They make great gifts as well!
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.
Made with Amore, Elena
From my Cucina to your Table, Mangia! Mangia! (Eat!)
Making homemade pappardelle 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 the dough with your hands, creating a delicious product, and then eating the fruits of your labor.
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Fresh Homemade Pappardelle Pasta Recipe
Making pasta is therapeutic and satisfying. It is a fun family activity or one to enjoy as a date night project. 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!
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 4 free-range eggs (room temperature)
- 400g/14.10 oz tipo "00" or plain all-purpose flour (highly recommend weighing flour)
- Semolina flour for dusting pasta
Instructions
- 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 in 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. Start a little at a time and create a cake batter consistency then incorporate more of the flour until a crumble consistency form. The dough may look dry and crumbly at this point. (See Notes for more)
- If you have a dough scraper you can use it to help you incorporate the ingredients.
- Knead by hand. Dust a wooden 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.
- Let dough Rest. Pat the dough into a round ball. Flatten the top slightly with your hand, wrap it 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 into the dough. I call this the "spring back test".
- Roll out the dough. Sprinkle a large cutting board or clean the work surface with semolina. Cut ¼ 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 for 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, and 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 for about 10 minutes before cutting. You will repeat this step with all the pasta dough pieces. (see photos in post for visual aid)
- 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 ¾-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 them into a freezer-safe bag.
- 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!)
Notes
Stages of Pasta Dough:
- Raw egg and flour. When you break your egg in the flour well.
- Scrambled egg in the flour well. This is when you scramble your egg in the flour well as if you are making scrambled eggs. You will not have much flour at this point.
- Cake batter stage. Mix the scrambled egg with SOME (not all) of the flour and beat until you create a cake batter-like thickness. Then slowly incorporate more flour for the next stage.
- Crumble of egg and flour. This is where you start to add more and more flour a bit at a time into the scrambled egg mixture.
- Unified dough ball. This is when the egg and flour are well incorporated and form a cohesive ball.
- Prep Time: 30 min + chill time
- Cook Time: 5 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: fresh pasta, pappardelle, homemade pasta, Italian recipe, pasta, pasta recipe
Elena says
We make this as a family and it is so fun to make and then eat!
★★★★★
Kenny says
I haven't made a pastas even have a pasta machine. I'm doing recipe. Thank you so much for sharing. 👌👍🇺🇸
Elena says
I am thrilled you are trying it! It is a recipe to love and make again and again.
Elena says
Easy to follow homemade pasta recipe!
★★★★★
Brittny Hiatt says
Elena taught me how to make this delicious pasta a few months ago and it has continued to be a staple in our home. Thanks for sharing your passion and amazing recipes with all of us!
★★★★★
Elena says
It is my absolute pleasure. I love teaching classes and creating recipes that everyone can enjoy with their family and friends!
Megan says
Took a private hands on cooking class from Elena and learned how to make this wonderful pasta. It was easier than I thought and delicious! I was able to make it for my family and it was a hit.
★★★★★
Elena says
Megan, thank you for coming to the class! I am so happy your family loves it.
Kristin says
We learned to make pasta with Elena it was so much fun. The best part we know how to make it again and got to eat our freshly made pasta with authentic tomato sauce! This is a delicious recipe-
★★★★★
Elena says
Kristin, this is a delicious recipe to make again and again. Once you get a taste of homemade pasta and sauce it is hard to stop. Our classic sugo (red sauce) is a simple and classic favorite.
Scott T. says
The pasta recipe delivers the perfect texture and bite. Coupled with her sugo sauce, it becomes the ideal Italian dish!
★★★★★
Elena says
Scott, Yes! The sugo makes this an all around perfect taste of Italy. Happy you enjoyed it.
Jeri Butler says
Enjoyed attending my second class with Elena. The most recent was a hands on pasta class. Never thought I could do it but now I know I can. Elena’s recipes are simple and delicious. She is amazing!❤️🇮🇹❤️
★★★★★
Elena says
Jeri, I am so happy you got to feel and experience the dough! Making pasta is easier than you think and now you can share it with those you love. Your son will be so excited when he gets home from Italy.
Mandee says
Such a fun family activity making this delicious pasta! We all love it and make it often! I learned this recipe at one of Elena’s in person classes. I really loved how Elena helped us see the ties to delicious food, gathering and family! This recipe is a must! So good!
★★★★★
Elena says
Mandee, I am grateful that you made the connection with food and creating traditions. Making pasta is more than a delicious recipe it is about gathering friends and family in the kitchen and making a meal from scratch! Enjoy.
Tess Murdock says
I was so very lucky to learn how to make this at one of her pasta classes! It was so much fun and after the wonderful labor of love we got to taste the finished product, I have NEVER had better pasta! This is such a fun activity to do with love ones, I definitely 100% recommend this recipe ❤️
★★★★★
Elena says
Tess, so happy to hear you enjoyed the class! Now you can pass on the tradition of making homemade pasta. It is the best gift!
Rachel Welch says
I was always intimidated by making pasta, but this was fun, easy, and delicious! Will definitely be making it again!
★★★★★
Elena says
Rachel, so happy you can now enjoy homemade pasta! I hope you enjoy for years to come.
Katrina+Smith says
This is such a great, instructional post. I'm so happy I found this recipe and blog and you and your genuine self, Elena. Thank you so much for all I'm learning about all things Italy/Italian cooking. I've made this pasta so many times now and am making it again for Mother's Day, fresh pasta lasagna this time.
★★★★★
Elena says
I am happy to provide quality recipes and instructions. I desire everyone to make delicious Italian food at home! This pasta is perfect for homemade lasagna. Enjoy! Have a wonderful Mother's Day.
Marina says
Took this fun class. Learned so much. Easier than I thought. Bought a simple pasta maker and had the kids over to make pasta. Priceless night together enjoying Elena’s recipes! Made the salad and the no knead bread too! We love all of it! ❤️❤️❤️
★★★★★
Elena says
Making pasta is a recipe and a memory every time!
Amanda says
We made this tonight and it was fantastic! My husband loves wide noodles and my son prefers spaghetti so I cut different sizes for each and made everyone happy. Served with Elena’s Classic Tomato Sauce. Such a refreshing and light pasta dish!
★★★★★
Elena says
So happy you loved the homemade pasta recipe! I love that you made it different sizes to meet their preference. Way to go!
Ginny says
This pasta was AMAZING! Thanks for the easy recipe 🙂
★★★★★
Elena says
So happy you loved it! Homemade pasta is the best.
Katie Houston says
I attended Elena’s class and absolutely LOVED making this recipe. She was so sweet and I had an amazing time! Would highly recommend this recipe and her classes to anyone!
★★★★★
Elena says
Hi Katie! I'm grateful you came to the class and learned to make this recipe. Enjoy time and time again! Best, Elena