Pappardelle Pasta

5 from 2 votes

Pappardelle pasta is wide, flat pasta is perfect for holding rich sauces, making it a favorite in Italian cuisine.

Prep Time30

Cook Time5

Total Time35

Course: Pasta

Cuisine: Italian

Servings: people

Calories: 450kcal

Pour ¾ of the flours in a bowl or on a work surface. Add a pinch of salt, then make a hole in the center.
Add the eggs in the center, then with a fork start whisking them and slowly add a little bit of flour at a time.
When the dough becomes too thick and sticky, start kneading with your hands, for about 10 minutes, adding more flour if necessary. You can move to a wooden board if more practical.
When you have a soft uniform dough, cover it with plastic wrap and set it aside or in the fridge to rest for 15-20 minutes.
Split the dough in 2-3 parts, then take one out and cover the rest again with plastic wrap. Dust the dough with flour, then flatten it with your hands.
Roll the dough using a pasta machine or the rolling pin making pressure from the center outwards. Turn and flip the dough often to make it even and add more flour if it becomes sticky.
Once you have an evenly thin sheet (thickness 2 on the Imperia pasta machine), dust it with flour and fold it a couple of times by its length to make it easier to cut.
With a sharp knife or a wheel cutter, cut 1 inch (2-3 cm) thick strips of dough. Unfold them and set them aside on a clean towel or a pasta drying rack to dry for 15-20 minutes before cooking. Dust them well with flour to prevent sticking.
Cook in salted boiling water for 2-3 minutes before adding to your chosen sauce.

Fresh Pasta: Store uncooked pappardelle in an airtight container in the refrigerator for up to 2 days. Alternatively, freeze it on a tray before transferring it to a freezer bag.
Cooked Pasta: Keep cooked pappardelle in an airtight container in the refrigerator for up to 3 days.