Homemade Pappardelle Pasta (Easy Fresh Pasta Recipe)
Making pasta from scratch is fun, satisfying, and easier than you might expect. This authentic Italian pappardelle pasta recipe uses just three simple ingredients to create wide, tender ribbons of fresh egg pasta. It's perfect for a cozy family activity, a date night project, or your first try at homemade pasta — and you'll love coming back to it again and again.
Servings: 8 servings
Ingredients
- 4 free-range eggs room temperature
- 400 g "00" Flour or plain all-purpose flour, highly recommend weighing flour, 14.10 ounces
- Semolina flour for dusting pasta
Instructions
Make 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 1/4 of the rested dough ball and keep the other part covered with plastic wrap so it doesn't dry. Use the rolling pin method or pasta maker method roll below to roll the pasta.
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 and Cook
- 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 them into a freezer-safe bag.
- 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
- Use “00” flour for a soft, elastic dough.
- Let the dough rest at least 30 minutes before rolling.
- Roll thin enough to see your hand through the dough.
- Dust with semolina to prevent sticking after cutting.
- Cook in salted water for just 1–3 minutes.
- Knead until the dough is smooth and springs back.
Nutrition
Calories: 213kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 119IU | Calcium: 20mg | Iron: 3mg
