Pappardelle pasta is a traditional Italian wide noodle made with just eggs and flour. In this guide, I’ll show you how to make it from scratch, with tips to pair it with rich sauces and store it for later. 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
PrintTraditional Homemade Pappardelle Pasta – Step-by-Step Recipe
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
Making pappardelle at home is simple with just two ingredients: high-quality flour and fresh eggs. Use about 100 grams of flour and one egg per serving. A pasta machine or rolling pin helps achieve the perfect texture. These wide ribbons absorb sauce beautifully, and their fresh taste easily beats anything from a box.
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 cooks quickly—just 5 to 6 minutes in boiling salted water. Gently stir to prevent sticking. If cooking from frozen, add another 1–2 minutes. Taste for doneness: it should be tender with a slight bite. For best results, toss the pasta directly into your sauce pan to absorb flavor before serving.
Serve with Bold Flavors
Pappardelle is perfect for bold, creamy sauces. Try it with mushroom cream sauce, beef ragu, or even a chunky vegetable mix. The wide shape holds thick sauces well, delivering rich flavor in every bite. For something lighter, toss with olive oil, basil, and shaved Parmesan.
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
After mastering homemade pappardelle, try new sauce pairings. A slow-cooked meat ragu is traditional, but the wide noodles also shine with herb pesto, garlic cream, or chunky tomato sauces. Their broad shape makes them ideal for holding vegetables, mushrooms, or shredded chicken without losing structure.
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
Pappardelle pairs well with fresh sides that balance its richness. Try a zesty pasta salad, sautéed greens, or marinated olives. Crusty bread also helps soak up leftover sauce. These simple additions turn a homemade pasta meal into a satisfying dinner spread.
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
Pappardelle is ideal for dinner parties and family gatherings. It’s simple to make but looks impressive, especially when hand-rolled in front of guests. The rich texture and wide ribbons make it a dish everyone remembers. Just add good wine and a hearty sauce.
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
Making pappardelle from scratch brings comfort, flavor, and tradition to your kitchen. Use simple ingredients, take your time with the dough, and finish with a bold sauce or fresh side. Whether it’s for a weeknight dinner or special occasion, homemade pappardelle is always worth the effort.
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FAQs About Pappardelle Pasta
What is pappardelle pasta?
Pappardelle is a traditional Italian pasta made from eggs and flour. Its wide, flat ribbons (about 2–3 cm) make it perfect for holding thick sauces like ragu.
What’s the difference between tagliatelle and pappardelle?
Pappardelle is wider than tagliatelle. While both are ribbon pastas, pappardelle’s extra width makes it better for rich, chunky sauces.
How do you cook pappardelle?
Boil in salted water for 5–6 minutes. Stir gently to avoid sticking. For best flavor, toss directly into your sauce pan before serving.
Can I freeze homemade pappardelle?
Yes. After shaping into nests, freeze on a tray, then store in a bag for up to 2 months. Cook from frozen with 1–2 extra minutes.
What is pappardelle pasta and how is it different from tagliatelle?
Pappardelle is a wide Italian ribbon pasta, usually 2–3 cm across. It’s broader than tagliatelle, making it ideal for holding chunky sauces like ragu or creamy mushrooms.
