Homemade Pappardelle Pasta
Pappardelle is a wide, ribbon-style fresh pasta made with just semolina flour and eggs, kneaded by hand and rolled thin for a tender, authentic Italian texture that pairs perfectly with rich Bolognese.
Pappardelle is a wide, ribbon-style fresh pasta made with just semolina flour and eggs, kneaded by hand and rolled thin for a tender, authentic Italian texture that pairs perfectly with rich Bolognese.
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On a clean wooden board, mound the semolina flour and create a well in the center.
Crack the eggs directly into the well.
Using your hands, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
Knead the dough for about 10 minutes, until it becomes smooth, firm, and supple.
Wrap the dough ball in plastic wrap and let it rest for 15-20 minutes.
Unwrap the dough and, using a rolling pin, roll it out on a lightly floured surface into a very thin sheet.
Lightly flour the sheet of dough, then fold it over on itself several times to form a flat log.
Using a sharp knife, cut the dough into wide strips, about 3/4 to 1 inch wide.
Gently unfurl the pappardelle noodles and lay them flat on a tray or plate lightly dusted with semolina flour.
Allow the noodles to air dry for about 10 minutes.
Loosely roll the dried noodles into small nests. Ensure they are fully air-dried before refrigerating for later use.
To cook, drop the fresh pasta into a pot of boiling, salted water and cook for 2-3 minutes, or until al dente.
Drain the pasta and toss with your favorite sauce, such as bolognese.
Plate the pasta and garnish with grated Parmesan cheese, freshly ground black pepper, and a sprig of fresh rosemary.
Fresh uncooked pappardelle keeps refrigerated on a semolina-dusted tray for up to 24 hours, or frozen for up to 3 months; cook from frozen without thawing.
pasta machine or rolling pin · pasta cutter or sharp knife
Yes. Roll the dough thin with a rolling pin on a floured surface, then cut into ½-inch-wide ribbons by hand or with a sharp knife.
Knead until smooth and elastic, about 10 minutes by hand. The dough should spring back slightly when poked.
Semolina is coarser and higher in protein, creating a firmer, more traditional al dente texture. All-purpose flour yields softer pasta.
Yes. Dust with semolina, freeze on a tray uncovered for 2 hours, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1–2 minutes to cooking time.
Fresh pasta cooks quickly—usually 2–4 minutes in boiling salted water. Test at 2 minutes; it should be tender but still have slight resistance.
