Learn the easiest way to create this delectable pasta at home! Pappardelle is perfect with so many of your favorite pasta sauces, and it’s incredibly easy to make, too. We’re walking you through it with an easy tutorial and delicious homemade pasta dough.
Learning how to make homemade pappardelle is going to take your home cooking to the next level. Once you’ve had a bite of this incredible pappardelle, you’ll never go back to store bought pasta.
If you’ve followed for long, you know that pasta is my first true love. It’s literally my favorite food group, and I would happily eat it every night of the week!
Unfortunately, that’s not always realistic for my health (much as I wish it was). However, it will always be my favorite indulgence, whether we are dining out at a local favorite eatery, or cooking at home.
I taught myself how to make homemade pasta many years ago, and I’ve never looked back. I promise, once you’ve created it at home, you’ll never want dried grocery store noodles again.
Luckily, it’s a remarkably easy process, and it’s fun, too! Now that our girls are older, they love running the dough through the pasta attachment. It’s a great family activity and makes the most incredible dinners, no matter what sauce you’re using.
We’ve shared homemade egg noodles before, and I’ve also showed you how to create homemade bucatini pasta. Today’s tutorial is very similar, with a few little tweaks to accommodate the shape of pappardelle.
Why You’ll Love it
Use the drop down Table of Contents menu to navigate this post with ease. I hope we inspire you to take the leap and make your own homemade pappardelle this weekend!
- So Easy
- Minimal Ingredients
- Works with So Many Sauces
- Fun to Make
What is Pappardelle?
Originating in Tuscany, pappardelle pasta is a long, broad ribbon of pasta (most frequently made with eggs). Tuscany is known for very rich and meaty sauces, where a delicate little pasta shape just won’t do! Enter Pappardelle.
Because pappardelle has sturdier surface area, it is excellent for holding up to sauces like beef ragu and pork ragu.
With the robust sauces that often accompany pappardelle, these dishes are excellent for enjoying during the winter months – or any time you’re craving the ultimate comfort food!
Pappardelle Ingredients
- Flour – All purpose will work just fine, but I prefer to use equal parts all purpose and semolina flour. Semolina flour is a more coarsely ground wheat with a yellow color. Most local supermarkets keep this in stock.
- Eggs – These are a requirement for binding the flour into your dough.
- Water – The right amount of water will make or break your pasta dough. As you’ll see in the notes below, you’ll add water slowly to prevent it from being too dry or too sticky.
Variations
- Semolina Flour – Feel free to use all semolina, or all-purpose, or a combination.
- Gluten Free – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a great substitution to try your hand at gluten free pasta.
- Arugula Pasta – Add 5 ounces of arugula to a food processor and follow directions in this printable pasta recipe.
- Spinach Pasta – Or, add 5 ounces of spinach to a food processor. Combine with other ingredients and proceed as directed.
How to Make Pappardelle
- Combine – In a stand mixer or mixing bowl, combine flour, eggs and water. Add an additional tablespoon of water at a time until you reach the desired consistency on speed 4.
- Knead – With a stand mixer, knead for two minutes, or knead by hand on a lightly floured surface .
- Make Pasta Sheets – Set the pasta roller attachment on level 1. Make a flat dough ball and feed through the roller until you have even, flat pieces. By hand: roll out on a floured surface with a rolling pin.
- Cut – Place your flattened dough on a clean, lightly floured countertop or large cutting board. Next, use a pappardelle attachment to cut, or use a rolling cutter specifically designed for pappardelle if you wish. You can also cut the dough into strips with a pizza cutter, or use a knife, just be sure to flour it to prevent sticking as you cut.
Helpful Tools
You don’t need special tools to make this homemade pappardelle pasta, but it can make the process easier and more fun. Here are a few of our favorites.
- 5 Qt Kitchenaid Stand Mixer
- Kitchen Aid Pasta Maker Attachment
- Hand Crank Pasta Machine and Cutter
- Pappardelle attachment
- Don’t have a KitchenAid stand mixer? Roll by hand using a simple rolling pin and pizza cutter or this pappardelle cutter.
- Pasta Drying Rack
Tips
- You don’t want the dough to be crumbly or sticky…just doughy!
- You have to gauge your dough…if it’s too sticky, add a little flour to your hands and recreate your dough ball. If it’s a little too dry and not smooth enough, add a touch of water to your hands and recreate your dough ball.
- If your noodles are a touch crumbly or gummy, the dough might be under developed and should have been kneaded for longer.
- You can let your pasta dough rest for 30 minutes after kneading to let the gluten relax.
- Be sure to use a floured surface and roll the dough evenly and thinly if you’re doing it by hand. Any extra flour will shake off as you cut the pasta or rinse off in the boiling water when cooking.
- Pasta is very forgiving. Don’t be afraid to substitute, take risks and try something new!
- Learn How to Cook Pasta right here, with all my favorite tips and tricks.
Sauces for Pappardelle Pasta
- Braised Beef Ragu
- Arrabbiata
- Pomodoro Sauce
- Alfredo
- Braised Pork Ragu
- Amatriciana Sauce
- Easy Pasta Bolognese
Frequently Asked Questions
It’s usually about 1 inch (2.5 cm). However, I like mine even wider, about 1 1/2- 2 inches (3.8-5 cm).
They are very similar! In fact, Tagliatelle is a great substitute for pappardelle, because it’s just a touch narrower. You can also sub with fettuccine, which is the narrowest of the three.
Nutritional Considerations
- Vegetarian
- Nut Free
How to Store Homemade Pappardelle
To Dry
- After the pasta is cut, hang over a pasta drying rack or lay out on the counter with plenty of space between each noodle tp let air dry. (This takes 30 minutes at a minimum but can take up to 24 hours.)
- Turn the noodles periodically to keep them from sticking to the surface they are on. You can also cover them with a towel to keep any dust from settling on them while they dry. Store in an airtight container.
To Refrigerate
- Place fresh noodles on a baking sheet for 2-3 minutes.
- Dust with flour and loosely fold. Allow them to dry another 30 minutes.
- Place in an airtight container and store refrigerated 2-3 days.
To Freeze
- Store in an airtight container. Keeps well up to three months.
- To Use: Add frozen pasta to salty boiling water and prepare al dente.
More Pasta Love
Easy Homemade Pappardelle Pasta
Ingredients
- 3½ cups semolina flour (can substitute all purpose or use a mixture)
- 4 eggs size large
- water, 2 tablespoons at a time up to ¼ cup
Instructions
- Combine – In a stand mixer or mixing bowl, combine flour, eggs and water. Add an additional tablespoon of water at a time until you reach the desired consistency on speed 4.
- Knead – With a stand mixer, knead for two minutes, or knead by hand on a lightly floured surface .
- Make Pasta Sheets – Set the pasta roller attachment on level 1. Make a flat dough ball and feed through the roller until you have even, flat pieces. By hand: roll out on a floured surface with a rolling pin.
- Cut – Place your flattened dough on a clean, lightly floured countertop or large cutting board. Next, use a pappardelle attachment to cut, or use a rolling cutter specifically designed for pappardelle if you wish. You can also cut the dough into strips with a pizza cutter, or use a knife, just be sure to flour it to prevent sticking as you cut.
- Cook pappardelle for three minutes in a pot of boiling, salted water.
Julie’s Tips
- You don’t want the dough to be crumbly or sticky…just doughy!
- You have to gauge your dough…if it’s too sticky, add a little flour to your hands and recreate your dough ball. If it’s a little too dry and not smooth enough, add a touch of water to your hands and recreate your dough ball.
- If your noodles are a touch crumbly or gummy, the dough might be under developed and should have been kneaded for longer.
- You can let your pasta dough rest for 30 minutes after kneading to let the gluten relax.
- Be sure to use a floured surface and roll the dough evenly and thinly if you’re doing it by hand. Any extra flour will shake off as you cut the pasta or rinse off in the boiling water when cooking.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Made this tonight. Followed the recipe except for adding in some fresh basil. Came out great!
Thanks for sharing, Lori! Glad you enjoyed it!
Thank you for sharing this easy pasta recipe to follow. Everything is perfect but I think I’ll cut it smaller.