Step 1

The first step to making pappardelle pasta, like many Italian pasta shapes, starts with a traditional egg-based pasta dough. Never made pasta dough before? No problem. Simply follow our Definitive Guide to Making Homemade Pasta which has simple step-by-step instructions on the whole process.

Step 2

As you now have sheets of rolled-out pasta dough, called sfoglia, you are ready to cut your pappardelle. First, ensure that your sfoglia is homogenous, with a thickness of about 1-2mm.

Step 3

To make sure your pasta does not dry out before you have the chance to cut it into the pappardelle ribbons, cover any sheets not being worked with a clean cloth.

Step 4

Choose one of the sheets of dough and place it on a clean and lightly floured cutting board or work surface.

Step 5

If you are using a rolling pin cutter designed for pappardelle (with ridges about 10-15mm apart), simply cut the dough into strips, trimming uneven edges if necessary.

Step 6

Alternatively, if using a knife, sprinkle enough flour to prevent the dough from sticking to itself and roll the dough carefully. Trim the end edges of your roll to be even, then cut into strips with a width of 10-15mm.

Step 7

Gently lift the pasta strips in the air and place them carefully onto a dishtowel, make sure they are separated.

Step 8

Repeat with the remaining sheets of dough.

Step 9

At this point, you know how to make pappardelle and are ready to cook your pasta. If you find you've made too much, you can keep your pasta in the fridge for 1 - 2 days or freeze for up to a month. If freezing, seperate each sheet of pasta and lay flat on a tray lined with parchment. Once frozen, transfer the pasta to a container or bag and enjoy it at a later date.

Step 10

As fresh pappardelle only takes 3 - 4 minutes to cook, be sure that your sauce is ready, as cooked pasta is best eaten immediately.

Step 11

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Step 12

Add pasta and cook for 3-4 minutes, or until al dente. To ensure this is the case, make sure you taste a strand of pappardelle. Strain the pasta and mix with your sauce. Top with shaved Parmigiano Reggiano. Buon appetito!