This Homemade Pappardelle dish is made by kneading unbleached flour, salt, eggs and squeezing the dough through a pasta maker.
After making pasta countless times, I have found that this is the best recipe for any long pasta with egg (some other thumb-stamped pastas like cavatelli and oricchette don’t contain eggs).
How to make Homemade Pappardelle
Put the flour on a counter and make a mound of flour, like a nest, on your work surface. Crack the eggs into the mound and add the salt as well. With a fork, gently whisk the ingredients, incorporating the flour from the walls of the mound. Eventually, it will turn shaggy so use your hands for this part. The dough might feel pretty dry but just stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for about 8-10 minutes until it becomes cohesive. Put the ball of pasta dough in cling wrap and let it sit for 1 hour.
After 1 hour, cut the dough into 8 pieces. Take one piece out and put the others back into the cling wrap or it will dry up.
Time to roll it out...
Take the piece of dough and flatten it with a rolling pin to prepare to put it into the pasta machine. It should look like an oval. You can use a KitchenAid pasta maker, but I just used an old school pasta maker! Roll the dough according to your pasta maker’s instructions. After running it through, fold both short ends to the middle of your dough and run it through again for a more rectangular shape. If the dough is sticking to the machine, rub flour lightly on both sides of the dough. Adjust the knob by one turn until you reach the thinnest measurement.
For this next part, if you happen to have the attachment for parpadelle pasta definitely use that and feed through the machine. If not, you can use a large chef’s knife to just into ½ inch wide strips. If they aren’t perfect it is not a big deal, it will only give it a more rustic look! Repeat with the remaining dough.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for about 2-3 minutes at most. Serve with your favorite sauce!
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Homemade Pappardelle
- Total Time: 1 H 33 minutes
- Yield: ½ LB of pasta 1x
Description
This Homemade Pappardelle dish is made with unbleached flour, salt, eggs and kneaded into perfection.
Ingredients
- 1 cup of unbleached flour
- ½ teaspoon of salt
- 1 whole egg
- 2 large egg yolks
Instructions
- After making pasta countless times, I have found that this is the best recipe for any pasta with egg (some other thumb-stamped pastas like cavatelli and oricchette don’t contain eggs).
- Put the flour on a counter and make a mound of flour, like a nest, on your work surface. Crack the eggs into the mound and add the salt as well. With a fork, gently whisk the ingredients, incorporating the flour from the walls of the mound. Eventually, it will turn shaggy so use your hands for this part. The dough might feel pretty dry but just stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for about 8-10 minutes until it becomes cohesive. Put the ball of pasta dough in cling wrap and let it sit for 1 hour.
- After 1 hour, cut the dough into 8 pieces. Take one piece out and put the others back into the cling wrap or it will dry up.
- Take the piece of dough and flatten it with a rolling pin to prepare to put it into the pasta machine. It should look like an oval. You can use a KitchenAid pasta maker, but I just used an old school pasta maker! Roll the dough according to your pasta maker’s instructions. After running it through, fold both short ends to the middle of your dough and run it through again for a more rectangular shape. If the dough is sticking to the machine, rub flour lightly on both sides of the dough. Adjust the knob by one turn until you reach the thinnest measurement.
- For this next part, if you happen to have the attachment for parpadelle pasta definitely use that and feed through the machine. If not, you can use a large chef’s knife to just into ½ inch wide strips. If they aren’t perfect it is not a big deal, it will only give it a more rustic look! Repeat with the remaining dough.
- To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for about 2-3 minutes at most.
Notes
- If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry.
- Let the dough rest for 1 hour! This is super important. The longer the better.
- Prep Time: 1 H 30 minutes
- Cook Time: 3 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 184
- Sodium: 118 mg
- Fat: 2.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 33.4 g
- Fiber: 2.8 g
- Protein: 7.5 g
- Cholesterol: 58 mg
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