Homemade Pasta Pappardelle Recipe

There’s something truly magical about getting flour everywhere and transforming simple ingredients into homemade pasta. Join me in my tiny kitchen as I roll up my sleeves to whip up some fresh pappardelle, channeling my inner Italian nonna!

I love making my own pappardelle pasta because it’s a straightforward and satisfying process. The warm mixture of egg, yolk, and olive oil makes the pappardelle tender in the right places; it has just enough chew to hold any number of hearty sauces.

I always use all-purpose flour for my pasta because I think it hits the sweet spot between elasticity and firmness. A hint of salt really enhances the flavor.

Homemade Pasta Pappardelle Recipe Ingredients

• All-purpose flour: Main source of carbohydrates; creates pasta’s structure.
• Large eggs: Provide protein and richness; bind ingredients together.
• Olive oil: Adds smoothness and flavor; enhances dough’s elasticity.
• Salt: Essential for taste; enhances overall flavor of pasta.
• Additional flour: Prevents sticking while rolling; aids in shaping.

Homemade Pasta Pappardelle Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• Additional flour for dusting

How to Make this Homemade Pasta Pappardelle Recipe

1. Put the all-purpose flour on a clean surface or in a large mixing bowl. Make a well in the center.

2. Place the eggs in the hollow, then the olive oil and salt.

3. Using a fork, beat the eggs gently, incorporating, gradually, the flour from the inner rim of the well.

4. Keep mixing until you see the dough beginning to form. Then, switch to hand-kneading, concentrating on a hard surface until the dough delivers a smooth and round ball.

5. Knead the dough for about 8-10 minutes, until smooth and elastic. If you find it sticky, dust it lightly with additional flour.

6. Cover the dough with plastic wrap and allow it to rest for a minimum of 30 minutes at room temperature.

7. After allowing the dough to rest, divide it into four sections. The sections that are not currently in use should be kept covered and away from direct air to prevent them from drying out.

8. Using a pasta machine or a rolling pin, roll out one piece of dough to your desired thickness. This is usually around 1/16 inch, assuming you like your stuff nice and thin.

9. Slice the rolled-out dough into broad strips approximately 1 inch wide to create pappardelle.

10. To stop the noodles from sticking together, dust them with flour. Place in a large pot of salted, boiling water and cook for approximately 3-4 minutes, or until they are still slightly firm to the bite. Accompany with your preferred sauce.

Homemade Pasta Pappardelle Recipe Equipment Needed

1. Large mixing bowl
2. Fork
3. Clean surface for kneading
4. Plastic wrap
5. Pasta machine or rolling pin
6. Knife or pasta cutter
7. Large pot for boiling
8. Stove or heat source
9. Timer or clock

FAQ

• Q: Can I use a different type of flour for this recipe?A: Yes, for a more authentic Italian pasta texture, you can use 00 flour, or you can use a mixture of semolina and all-purpose flour for added firmness.
• Q: Is it necessary to use olive oil in the pasta dough?A: Adding richness and elasticity to the dough, olive oil is an optional ingredient. If you would like a slightly firmer texture, just leave it out. But if you prefer your pizza crust in the Neapolitan style—thin, flexible, and oh-so-chewy—then use virgin or extra-virgin olive oil.
• Q: How do I know when the dough is kneaded enough?A: The dough is prepared when it attains a smooth and elastic texture, which usually takes about 8-10 minutes of hand kneading.
• Q: Can I make this dough ahead of time?A: Absolutely. You may securely envelop the dough in plastic wrap and chill it in the fridge for no longer than a day. Let it warm back to room temperature, though, before you try to roll it out.
• Q: How thin should I roll the pappardelle dough?Pasta dough should be rolled out to a thickness of about 1/16 of an inch. It should be thin enough that you can almost see your hand through it.
• Q: How do I cook pappardelle pasta once it’s made?A: In a large pot of water that has been boiled and salted, place the pappardelle. Cook for 2-4 minutes, or until the pappardelle is al dente; fresh, as opposed to dried, pasta cooks much faster.
• Q: Can I store leftover pappardelle?A: Yes, flour the pasta, permit it to dry slightly, and keep it in an airtight container in the refrigerator for 2 to 3 days. Alternatively, you can freeze the pasta for up to a month.

Homemade Pasta Pappardelle Recipe Substitutions and Variations

To achieve a more traditional texture, use 2 cups of semolina flour in place of all-purpose flour.
Use 3 large egg yolks and 2 tablespoons of water in place of whole eggs for a pasta with more flavor and a more pleasing texture.
Use melted butter to replace the olive oil and get a different flavor profile.
Substitute the salt for a tiny bit of garlic powder to flavor up your dish.

Pro Tips

1. Egg Temperature Use room temperature eggs to ensure they incorporate more easily with the flour, leading to a smoother dough.

2. Rest Time If you have extra time, let the dough rest for longer than 30 minutes, ideally up to an hour. This allows the gluten to relax completely, making it easier to roll out.

3. Kneading Technique Use the heel of your hand to stretch the dough out and fold it back over itself. Consistent kneading is essential for developing the gluten, which gives the pasta its chewy texture.

4. Rolling Tip If you’re using a pasta machine, start at the widest setting and gradually move to the finer settings. This helps prevent tearing and results in a more uniform thickness.

5. Cooking Tip When cooking the pasta, add a splash of olive oil to the boiling water. This helps to prevent the pappardelle from sticking together. Always taste-test a strand to ensure it’s cooked to your desired firmness.