Silky, wide ribbons of homemade pappardelle pasta are one of life’s simple culinary pleasures! These beautiful, rustic noodles serve as the perfect canvas for everything from rich, hearty ragùs to delicate, cream-based sauces.

There’s something absolutely magical about making pasta from scratch. The first time I made homemade pappardelle, I was surprised by how approachable the process actually was! Those gorgeous, wide ribbons of pasta have since become my go-to when I want to create something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Trust me when I say that once you make homemade pappardelle, you’ll wonder why you ever hesitated! Here’s why this recipe deserves a permanent spot in your cooking rotation:

It’s surprisingly simple: Don’t let fancy Italian names intimidate you! This pasta requires just a handful of ingredients that you likely already have in your pantry. Flour, eggs, olive oil, and salt – that’s it!

The texture is unbeatable: Store-bought pasta simply can’t compare to the tender yet slightly chewy bite of fresh pappardelle. Those wide ribbons have the perfect thickness and substantial feel that stands up beautifully to hearty sauces.

It’s incredibly versatile: These noodles work with practically any sauce you can imagine. From light, olive oil-based toppings to rich, meaty ragùs, pappardelle creates the perfect foundation for endless delicious variations.

The process is therapeutic: There’s something wonderfully satisfying about working the dough with your hands, rolling it out, and creating those beautiful wide ribbons. It’s hands-on cooking at its most rewarding!

Making pasta from scratch connects you to culinary traditions that span generations. And while the process might seem fancy, it’s actually one of the most economical and satisfying ways to create a memorable meal from just a few humble ingredients!

Ingredients Overview

Making homemade pappardelle is surprisingly simple, and it all starts with just a few quality ingredients that create pasta magic!

Flour: I recommend using “00” flour for the silkiest, most authentic texture. This powder-fine Italian flour creates that perfect al dente bite we all love in restaurant-quality pasta. Don’t worry if you can’t find it though! All-purpose flour works beautifully too—it’s what I often use for impromptu pasta nights at home. You can even try a 50/50 blend of both flours for something in between. Once you’re comfortable with the basic recipe, experiment with adding 25% whole wheat or rye flour for a rustic, nutty variation that pairs wonderfully with hearty fall sauces.
Eggs: These are the heart and soul of your pasta! The proteins in eggs create the structure while the fat in the yolks adds richness and that gorgeous golden color. My recipe uses 4 whole eggs for 400g flour, which strikes the perfect balance between everyday practicality and special-occasion luxury. Restaurant pappardelle often uses primarily egg yolks (sometimes up to two dozen!), but I find whole eggs create a pasta that’s still wonderfully tender without being excessive.
Olive Oil: Just a touch helps keep the dough pliable and adds a subtle flavor dimension. Use something you enjoy the taste of—nothing too bitter or too mild.
Salt: It may seem minor, but salt is crucial for bringing out the flavor of the eggs and flour. Never skip it!

Success Tips & Tricks

I’ve made countless batches of pappardelle over the years, and these little tricks will help ensure your pasta turns out perfectly every time!

The Crater Method: When mixing by hand, create a deep well in your flour mound that’s wide enough to hold all your eggs without spilling over. Use a fork to gradually incorporate flour from the inner walls, working slowly and patiently. This method, while a bit messier than using a bowl, creates the perfect texture and is how I learned to make pasta from an Italian grandmother years ago.
Moisture Management: The trickiest part of pasta-making is getting the hydration just right. Your dough should be firm but pliable—never sticky or crumbly. If it feels too dry, don’t dump in water! Instead, wet your hands slightly or use a spray bottle for the finest control. I’ve ruined more batches by adding too much water at once than I’d like to admit!
Rest Time Is Non-Negotiable: After kneading, your dough needs at least 30 minutes of rest (wrapped tightly in plastic) to relax the gluten. This makes rolling infinitely easier and produces a more tender final pasta. Sometimes I make my dough in the morning before work and roll it out for dinner—longer rests (up to 24 hours in the fridge) actually improve the texture, just like with my homemade white bread.
Flour Generously: When cutting your pappardelle, don’t be shy with flour. Dust both sides of your pasta sheets before cutting and again after forming into nests. This prevents the nightmare scenario of beautiful pasta strands fusing together.
The Perfect Width: Traditional pappardelle is cut about 3/4 to 1 inch wide. This substantial width is perfect for capturing chunky sauces, but feel free to go slightly wider for a truly dramatic presentation, similar to the indulgent feel of authentic churros at a Spanish festival—completely different foods but both offering that same special-occasion joy!

Step-by-Step Instructions

There’s something truly magical about making homemade pappardelle! The process is simpler than you might think, and I’m going to walk you through every step. Let’s dive into creating these beautiful, wide pasta ribbons that are perfect for catching all kinds of delicious sauces.

Prepare the Dough

By Hand Method:

Create a mound with 400g of flour directly on your clean countertop
Form a deep crater in the center of your flour mountain
Crack 4 eggs into the crater and add 1 tablespoon olive oil and ½ teaspoon salt
Using a fork, gently beat the eggs without breaking through the flour walls (don’t worry if some breaks through – just scoop it back in with a bench scraper!)
Gradually incorporate more flour into the egg mixture, working in small amounts at a time
Drizzle about 2 tablespoons of cold water across the mixture and continue mixing
Once the dough starts coming together, use your hands to gather it into a ball
Knead the dough for 7-10 minutes until it feels silky smooth and elastic

Quick Tip: If your dough feels too dry, especially when using whole grain flours, add water a little at a time. I love using a spray bottle for adding small amounts of water without overdoing it!

Roll and Cut Pappardelle by Hand

Cut your dough into four equal pieces
Work with one piece at a time, keeping the others wrapped to prevent drying
On a floured surface, roll out the dough to your desired thickness (I go thinner than I think I need since pasta swells when cooking)
Dust the rolled-out sheet with flour if it becomes sticky
Cut the dough into strips approximately 1-inch wide and 12-inches long
Transfer to a floured baking sheet and dust with a bit more flour
Swirl into little nests with about 6 pieces of pasta per nest
Repeat with remaining dough pieces

Roll and Cut Pappardelle by Machine

Ensure your dough is at room temperature
Cut it into six equal wedges
Flatten one wedge with your fingers (keep the rest wrapped)
Feed through your pasta machine on its widest setting 2-3 times
Fold the dough in thirds to form a rectangle
Feed through the widest setting 2-3 more times
Continue feeding through the machine, gradually decreasing the width setting
Run through each setting 2-3 times, dusting with flour if needed
For ideal pappardelle thickness, stop at setting 5 or 6 on an Atlas 150
Cut the sheets into 12-inch long by 1-inch wide strips
Transfer to a floured sheet, dust with flour, and form into nests of 6 strands each

My Secret: Don’t worry about making perfect cuts! Some of my favorite homemade pasta dishes have slightly irregular pappardelle strips – they have a wonderful rustic charm.

Recipe Variations or Uses

The beauty of pappardelle is that it’s wonderfully versatile! Once you’ve mastered the basic recipe, there are so many exciting ways to customize your pasta and create something truly special.

Flour Variations

Blend flours: Try a 50/50 mix of “00” and all-purpose flour for a balanced texture
Add whole grain: Substitute up to 25% with whole wheat flour for nutty flavor
Rye pappardelle: Add 2-3 tablespoons of rye flour for earthy winter pasta
Alternative flours: Experiment with small amounts (10-15%) of chickpea, oat, or mesquite flour for unique flavors

Flavor Additions

Herb-infused: Mix in 2 tablespoons of finely chopped herbs like basil, parsley, or sage
Colorful pasta: Replace some water with vegetable juices or purees:
- Beet juice creates a gorgeous pink pasta
- Spinach puree makes beautiful green ribbons
- Tomato paste adds a subtle orange hue
Spiced pappardelle: Add cracked black pepper, turmeric, or saffron for both color and flavor
Lemon lover’s pasta: Mix in 1-2 tablespoons of lemon zest for bright citrus notes

Perfect Pappardelle Pairings

These wide ribbons of pasta are perfect for catching rich, hearty sauces. Some of my favorites include:

Mushroom ragù: Wild mushrooms and herbs make a perfect rustic companion
Slow-cooked meat sauces: Bolognese or braised short rib sauce clings beautifully to these wide noodles
Creamy sauce: Try with garlicky cheese sauce for a comforting dinner
Pesto perfection: The wide surface area captures every bit of basil goodness
Simple butter and herbs: Sometimes less is more – brown butter with sage and a sprinkle of Parmesan is heavenly
Sweet finish: For a unique dessert pasta, toss with a touch of butter, cinnamon sugar, and serve alongside white chocolate raspberry sauce

Homemade pappardelle truly shines with minimal adornment – the pasta itself has such beautiful flavor. Whatever sauce you choose, remember that fresh pasta cooks much faster than dried (usually just 2-3 minutes), so have your sauce ready before dropping your noodles into the water!

FAQ Section

Making homemade pappardelle often brings up questions, especially if you’re new to fresh pasta-making. Here are answers to some common questions I get!

How do I store fresh pappardelle if I’m not cooking it right away?

Freezing is honestly my favorite method! After forming your pasta into nests on a floured baking sheet, pop it in the freezer for a couple of hours until firm. Then transfer the frozen nests to a double-layered plastic bag. They’ll keep for up to 2 months! The best part? You can cook them straight from frozen – no thawing needed! Just add an extra minute or so to your cooking time. If you prefer to refrigerate, you can store fresh pappardelle in the refrigerator for up to 2 days, but the pasta can oxidize and discolor slightly.

My dough is too dry/too sticky – what should I do?

Pasta dough can be finicky depending on your flour, eggs, and even the humidity in your kitchen! If your dough feels too dry and crumbly, add water just a tiny bit at a time – my spray bottle trick works wonders here. For dough that’s too sticky, dust with small amounts of flour while kneading until it reaches that silky-smooth consistency. Remember, pasta dough should feel smooth and slightly firm, never sticky or crumbly. Trust your hands – they’ll tell you what the dough needs!

How long do I cook fresh pappardelle?

Fresh pasta cooks MUCH faster than dried! Fresh pappardelle typically needs only 2-3 minutes in generously salted boiling water. The wide ribbons will float to the surface when they’re nearly done. I always taste a strand to check – you want it to be tender but still have a pleasant bite (what Italians call “al dente”). For frozen fresh pasta, add about 1 minute to the cooking time. Be careful not to overcook – mushy pasta is such a disappointment after all your hard work!

Can I make colored pappardelle like your beet fettuccine?

Absolutely! Colored pasta is so fun to make and beautiful to serve. For natural colors, replace some of the water in the recipe with vegetable juices or purees. Beet juice creates stunning pink pasta (perfect for Valentine’s Day dinner!), spinach makes lovely green ribbons, and a bit of tomato paste or cocoa powder can create earthy brown tones. Just adjust your liquid-to-flour ratio as needed since vegetable juices have different moisture contents than plain water.

Do I really need “00” flour?

While “00” flour creates a wonderfully silky pasta, you absolutely can make delicious pappardelle with regular all-purpose flour! I’ve made pasta countless times with whatever flour I have in my pantry. The difference is subtle – “00” flour creates a slightly more tender texture, but AP flour works beautifully too. Sometimes I even blend them 50/50 for the best of both worlds!

I hope this pappardelle adventure inspires you to roll up your sleeves and dive into the wonderful world of homemade pasta! There’s something truly magical about transforming simple ingredients like flour and eggs into something so delicious. The first time you twirl those wide, silky ribbons around your fork, catching every bit of your favorite sauce, you’ll wonder why you didn’t try making pappardelle sooner!

Don’t worry if your first batch isn’t perfect – pasta-making is as much about the journey as the destination. Each time you make it, you’ll develop a better feel for the dough and discover little tricks that work for you. Some of my most memorable kitchen moments have been pasta-making sessions with friends and family gathered around the table, flour everywhere, laughing as we roll and cut our not-quite-perfect noodles.

Whether you’re serving your homemade pappardelle with a simple brown butter and sage sauce or pairing it with a hearty ragù that’s been simmering all day, I’d love to hear how your pasta adventure turns out! There’s nothing that makes me happier than seeing your creations and hearing your stories.

Happy pasta making, friends!

HOMEMADE PAPPARDELLE

Why You’ll Love This Recipe

Ingredients Overview

Success Tips & Tricks