Pappardelle pasta brings back my sweetest kitchen memories. Lazy Sundays in my aunt’s warm kitchen taught me how simple ingredients can turn into something comforting and special. These wide ribbons soak up hearty sauces and make every bite feel homemade. In this guide, I’ll share how to make fresh pappardelle pasta with just eggs and good flour. I’ll also drop a few tasty links from FlavourRecipe to inspire your next cozy pasta night.
Table of Contents
A Simple Love for Pappardelle
How It Started
PrintPappardelle Pasta: A Homemade Delight for Every Pasta Lover
Fresh homemade pappardelle pasta with eggs and high-quality flour. Soft, wide ribbons perfect for hearty sauces and cozy family meals.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Ingredients
- 4 free range eggs, room temperature
- 400 grams tipo 00 or all-purpose flour
Instructions
- 1. Create a mound of flour on your bench.
- 2. Make a well in the center and add eggs.
- 3. Whisk gently with a fork, slowly pulling in flour.
- 4. Knead by hand for 10 minutes until smooth.
- 5. Wrap dough and let rest for 15 minutes.
- 6. Roll out dough thinly using pasta machine or rolling pin.
- 7. Fold and cut into wide ribbons about 2–3 cm.
- 8. Shape into nests and rest on tray until cooking.
- 9. Boil in salted water for 5–6 minutes and serve with sauce.
Notes
- Dust with extra flour to prevent sticking.
- Freeze nests for later use.
- Pair with hearty sauces or fresh herbs.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
One of my first kitchen memories is helping my aunt roll out pappardelle pasta on a wooden bench. It felt like magic to turn flour and eggs into wide, silky noodles. Even now, I follow this old method because it never fails.
Why It Stands Out
Unlike mezzaluna pasta, which is small and filled, pappardelle is wide and flat, perfect for bold sauces. When I want a quick dinner twist, I serve it alongside chicken pasta for extra variety. This homemade pasta always makes any meal feel special.
How to Make Pappardelle Pasta at Home
Gather Simple Ingredients
For homemade pappardelle pasta, you just need high-quality flour and fresh eggs. Measure about 100 grams of flour per person and use one egg each. A wooden bench, a fork, and a rolling pin or pasta machine will make things easier. This classic combo is simple but creates noodles that taste better than store-bought.
Step-by-Step: From Dough to Wide Ribbons
Start by making a mound of flour on your clean bench, keeping extra nearby for dusting. Make a well in the center and crack in your eggs. Gently whisk the eggs with a fork, slowly pulling in flour from the edges. Once the mixture starts to come together, use your hands to knead the dough. Press, fold, and repeat for about 10 minutes until smooth and elastic.
Wrap the dough in cling film or cover with a bowl. Let it rest for 15 minutes. This helps the gluten relax, making the pasta easy to roll out. Cut a small piece, sprinkle flour on both sides, and flatten it slightly. Use your pasta machine or rolling pin to roll it thin, passing it through each setting until smooth and even. Keep the bench floured to prevent sticking.
Fold the pasta sheet a few times and slice wide strips about 2 to 3 cm apart. Gently unravel and shape into little nests. These can rest on a tray lined with baking paper until you’re ready to cook. For a quick meal idea, serve your fresh pasta with a salad like this grinder pasta salad for a light, tasty side.
Cooking and Serving Pappardelle Pasta
Boil and Cook to Perfection
Fresh pappardelle pasta cooks faster than dry boxed noodles. Bring a large pot of water to a gentle boil and add a pinch of sea salt. Drop in your fresh nests and stir gently so they don’t stick. They usually cook in 5 to 6 minutes. If you made extra and froze it, add an extra minute or two. Taste a strand to check for that perfect bite — tender but not mushy.
Serve with Bold Flavors
This pasta shines with rich, hearty sauces. One classic way is tossing pappardelle pasta in a creamy mushroom sauce or a robust meat ragu. Each wide ribbon soaks up sauce beautifully, making every forkful satisfying. For a lighter touch, a drizzle of good olive oil, fresh herbs, and grated Parmesan does wonders.
A fun tip: pair this homemade dish with a side like a fresh ditalini pasta salad for a twist in texture and flavor. The combination turns a simple dinner into a full family feast.
Another idea — toss your cooked noodles directly into the pan with your simmering sauce. Let them mingle for a minute so every strand absorbs flavor. Add a splash of pasta cooking water if you need extra silkiness. Finish with a generous sprinkle of fresh herbs.
Leftover Magic
If you have extra, don’t worry. Leftover pappardelle pasta keeps well. Store cooked noodles in an airtight container for up to two days. When reheating, add a splash of water and warm them slowly in a pan to keep them soft and flavorful.
Creative Twists for Pappardelle Pasta
Try Different Sauces
Once you master fresh pappardelle pasta, you’ll want to experiment with different ways to enjoy it. While a rich ragu is classic, you can also toss these wide noodles with a vibrant herb pesto or a simple tomato sauce. Because the ribbons are broad and tender, they hold chunky ingredients well, so don’t be shy with veggies or shredded chicken.
A creamy sauce works too — try mushrooms sautéed in garlic with a touch of cream. This combination makes each strand silky and comforting without overpowering the pasta’s natural taste.
Pair With Fresh Sides
When serving pappardelle pasta for dinner, balance your meal with a light salad or fresh vegetables. For example, a crisp grinder pasta salad adds a zesty bite that cuts through rich sauces nicely. Or serve a small bowl of marinated olives and fresh bread to soak up every last drop.
If you want to change things up, try swapping sauces based on the season. In summer, toss your noodles with cherry tomatoes, basil, and a drizzle of good olive oil. In winter, go for heartier flavors like slow-cooked beef or lamb ragu.
Perfect for Gatherings
Homemade pappardelle pasta is a crowd-pleaser. It looks impressive but comes together with just a few pantry staples. Friends and family will love watching you roll out fresh dough and shape it by hand. It turns an ordinary meal into a memorable moment.
Next time you crave something special yet easy to make, this wide pasta won’t disappoint. For more pasta inspiration, check out recipes like mezzaluna pasta or a classic chicken pasta to mix up your weeknight dinners.
Conclusion
Homemade pappardelle pasta turns simple ingredients into a comforting, impressive meal. Whether you keep it classic with a rich sauce or pair it with fresh sides like grinder pasta salad, each strand brings warmth to your table. Take your time, enjoy the process, and savor every bite. For more cozy pasta ideas, visit FlavourRecipe and keep your love for noodles alive!
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FAQs About Pappardelle Pasta
What kind of pasta is pappardelle?
Pappardelle pasta is a traditional Italian egg noodle known for its wide, flat ribbons. It’s perfect for holding thick sauces and hearty ingredients.
What is the difference between tagliatelle and pappardelle?
Both are ribbon pastas, but pappardelle is wider, usually about 2–3 cm, while tagliatelle is narrower. The extra width makes pappardelle better for chunky, rich sauces.
What to do with pappardelle pasta?
You can pair pappardelle with bold meat ragus, creamy mushroom sauces, or light olive oil and fresh herbs. It’s also delicious with seasonal vegetables or shredded chicken.
What pasta is similar to pappardelle?
Tagliatelle and fettuccine are the closest. They’re both flat ribbons too, just thinner. If you love pappardelle, you’ll enjoy these as well.
