homemade pappardelle pasta

Learn how to make homemade pappardelle pasta at home! This simple traditional egg pasta dough recipe made with all-purpose flour, semolina, and eggs. Make a traditional version or use homemade beet puree to give it a beautiful pink hue.

Homemade Pappardelle Pasta Recipe

(70 g) unbleached all-purpose flour

(85 g) semolina flour

Diamond Crystal kosher salt

egg, egg

(100 g) unbleached all-purpose flour

beet puree (see notes for directions)

If you are preparing both pasta doughs (for a dual-color effect once cooked), prepare each dough, one at a time, according to the instructions below. If you prefer to make one pound of just one type of dough, double the recipe quantities for that dough and proceed as follows – but portion the kneaded dough into four pieces for rolling, instead of just two.

Prepare the pasta dough: In a small bowl, whisk together the all-purpose flour, semolina, and salt. Place the dry ingredients in a pile on a clean countertop and create a well in the center with your hands. Make sure the sides of the well are deep enough to hold the wet ingredients.

Add the eggs (and beet puree, if preparing the beet pappardelle). Using a fork, whisk the eggs together. Continue to whisking the eggs, slowly adding the flour mixture from sides of the well into the egg mixture. Keep working until the dough is shaggy and just beginning to come together, and the egg mixture is no longer runny.

Using floured hands (or a bench scraper), continue to incorporate any remaining dry ingredients into the dough until it comes together. Knead the dough, dusting it with all-purpose flour as necessary to keep it from sticking to the countertop, for 10 minutes until it is smooth and very elastic. It should be slightly tacky, but not sticky. Divide the dough in half, flatten into a thick disk using your palm, and wrap each portion tightly in plastic wrap. Allow the dough to rest at room temperature for 30 minutes or up to 1 hour.

Roll the Pasta Dough: Line a sheet pan with parchment paper (or dust lightly with semolina flour) and set aside. Working with one portion of dough at a time, unwrap the dough from the plastic wrap and lightly dust with flour (as it rests, it will absorb the flour and become more tacky). Flatten the dough into an oval that is no more than ½-inch thick. Gently feed the dough (at the largest-width setting) through an electric or manual pasta machine. Repeat four more times, dusting the dough lightly with flour if it is sticking.

Continue to roll the pasta dough through the machine, adjusting the knob by one turn – slowly narrowing the opening with each turn –  until you reach setting “4” on your pasta machine (or to your desired thickness). Cut the sheet of pasta in half. At this point, you can trim and discard any scraggly ends or sides. Place the sheets on the parchment-lined baking sheet and allow to dry for about 5 minutes before cutting. Lightly dust the top of the pasta sheet with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the pasta lengthwise into ½-inch wide strips. Don’t worry if they are not perfect. Dust with noodles with semolina and gently transfer them to the parchment lined sheet pan (I like to gather them in several small loose nests to make it easy to add them to the past water) until ready to cook. Repeat this process with the remaining portions of pasta dough.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta, and stir to prevent any sticking. Cook the pasta, stirring occasionally, until until al-dente (*depending on the thickness of your pasta, the time will vary but it should only take about 2 to 3 minutes at most). Drain and serve pasta as desired.

Pappardelle Pasta

Free range eggs (Room temperature)

Tipo 00 (14.10 ounces. or plain/all-purpose flour)

Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.

After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

How to roll out the pappardelle pasta:

Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.

Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.

Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)

Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!

Now, fold the pasta sheet in half, then again and repeat 2 x more times.

Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!

Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper.

Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!

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