homemade pappardelle

With just 2 ingredients, flour and eggs, use this pasta dough recipe to make make any fresh pasta shape you like; pappardelle, fettuccini, ravioli and more. It's an all purpose dough.
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.

How to Make Perfect Pappardelle Pasta 

300 g Tipo 00 Flour*

eggs*

Olive oil

Semolina flour, for dusting

Kitchen Aid Stand Mixer (w/ pasta roller attachment)

Pasta Machine

Rolling pin

Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.

Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together. 

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.

Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should &#8220;bounce back&#8221; slowly when poked.

Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #1: Make The Dough

Dust your work surface with semolina flour. Cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out. 

If using a KitchenAid stand mixer, set the pasta roller to #1 which is the lowest/widest setting. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if using a hand crank pasta machine instead, refer to the manufacture&#8217;s specific instructions for rolling the dough (the settings might differ but the rolling process is the same). You can also use a rolling pin to roll the dough as thin as you can, about 1/16 inch (1-2 mm).

Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.

Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.

To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.

Step #2: Roll The Dough Into Pasta Sheets

Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on). 

To Semi-Dry: drape the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.

To Cut: take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.

Step #3: Cut Pappardelle Pasta 

Lovely! Exactly the way my mother taught me to make the noodles for our chicken noodle soup - the only difference is we make the noodles thicker so they will soak up the broth the first day. Then we eat it the second day. Absolutely delicious! After you make your own pasta/noodles, you'll never want to eat store-bought. I remember the first time I had store bought noodles (I was a teenager and was having dinner at a friend's home). The noodles felt like they were just slithering down my throat with no flavor. I told my mother later that I felt so sorry for them, eating food that tasted so bad - and they didn't know any better because they'd never had homemade noodles.

https://www.youtube.com/watch?v=n9POQ2ymZVM

Learn how to make fresh pappardelle pasta at home, using the hand cut method (no machine required). All you need is 1 minute or less! 

Full recipe here: https://bit.ly/3OlT0JX

Timestamps:
0:00- How to Make Pappardelle Pasta
0:10- Fold Pasta Sheet
0:20- Fold Pasta Sheet (again)
0:27- Cut into Sections
0:35- Separate Pasta into Ribbons
0:50- Gather into a Nest

How to Make Pappardelle Pasta (hand cut)

Ribbons of homemade pappardelle pasta are good enough to eat on their own, but topped with garlicky butter and fresh herb sauce, they become unbelievably delicious.

Homemade Pappardelle

all-purpose flour

eggs

sea salt

olive oil

salted butter

garlic cloves, grated

Parmesan cheese,

tarragon

¼ cup chopped fresh flat leaf parsley

salt

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Add pasta ingredients in a bowl

Place the flour in a large bowl. Using the back of a measuring cup, create a large well in the center. Add the eggs, salt, and olive oil to the well, then, using a fork, whisk together without incorporating the flour.

knead the dough

Continue whisking, adding the flour a little at a time until the dough comes together and the flour is incorporated. Using your hands, roll the dough into a ball and transfer to a clean work surface. Knead the dough for 7 to 8 minutes, or until the dough is smooth and elastic. Transfer the dough to a small bowl and cover with plastic wrap. Let the dough rest at room temperature for about 30 minutes.

roll and cut the dough

Divide the dough into quarters. Roll each dough quarter out as thin as possible (1/16-inch or 1-2 mm). If using a pasta machine, flatten each dough piece to ¼-inch thickness and feed it through 2 times each starting with the #1 setting. If using an Atlas 150 the number 6 should be thin enough and if using the attachment on a kitchenaid, 5 should be thin enough. Then cut into strips roughly 1-inch thick. Sprinkle the noodles with flour and curl 6 to 8 noodles into a nest. Transfer the pasta to a floured sheet pan.

make the sauce

Melt the butter in a large skillet over medium heat. Add the garlic, parmesan cheese, tarragon, parsley, and salt. Cook, stirring often, until the garlic is fragrant and cheese is melted.

cook the noodles

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until pasta floats, 1 to 2 minutes. Reserve ¾ cup of the pasta water, then drain. Add the drained pasta and ¼ cup of the reserved pasta water to the sauce. Toss to combine.

serve

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