I love how simple and rewarding this pappardelle pasta recipe is. It uses basic ingredients but delivers the unmistakable texture and flavor of authentic Italian pasta. The dough comes together easily by hand or in a stand mixer, and rolling out each sheet feels meditative. It cooks in just a few minutes and holds up well to rich ragùs or creamy sauces. Whether I’m preparing a cozy dinner or planning a special meal, this pasta always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large eggs
1/4 cup water
3 1/2 cups sifted, unbleached all-purpose flour
1/2 tsp salt
Directions
I start by placing the eggs, water, flour, and salt into the bowl of a stand mixer. Using the flat beater on speed 2, I mix everything for about 30 seconds. This can also be done by hand.
Next, I switch to the dough hook and knead the mixture on speed 2 for 2 minutes—or knead by hand on a floured surface until the dough becomes pliable. If the dough feels dry, I add a spoonful of water.
Then, I remove the dough from the bowl and knead it by hand for another 2 minutes to make sure it’s soft and pliable.
I let the dough rest for 20 minutes at room temperature, covered with a clean towel or plastic wrap to prevent it from drying out.
Once rested, I divide the dough into 8 equal pieces.
Working with one piece at a time, I knead it slightly and then roll it out using a rolling pin into a thin pasta sheet.
I repeat this process with the remaining pieces until all are rolled into sheets.
Using a pappardelle pasta cutter or rolling pin, I cut each sheet into wide ribbons and place them on a floured surface to dry slightly.
To cook the pasta, I drop it into boiling salted water and cook for 2 to 5 minutes, depending on thickness. The pasta will float when it’s done. Then I drain it in a colander.
For dried pasta, I boil it for about 7 minutes, depending on thickness.
Servings and timing
This recipe serves 12 people and takes approximately 43 minutes from start to finish. That includes 20 minutes of prep, 3 minutes of cooking, and 20 minutes of resting time for the dough. Each serving is about 2 oz of pasta.
Variations
I sometimes add a touch of olive oil to the dough for a silkier texture.
For a richer pasta, I use a combination of egg yolks and whole eggs.
I’ve also tried making this with semolina flour for added chewiness.
I occasionally flavor the dough with cracked black pepper or herbs like thyme for a twist.
If I’m short on time, I roll the sheets with a pasta machine for consistency and speed.
Storage/Reheating
When I don’t cook the pasta immediately, I dry it and store it in plastic zipper bags. In the refrigerator, it keeps for 2–3 days, while in the freezer it lasts up to a month. To reheat, I boil frozen or dried pasta directly in salted water—no need to thaw. Fresh pasta reheats best when I toss it gently in a warm sauce over low heat.
FAQs
How thick should I roll the pasta sheets?
I like to roll my sheets to about 1/16 inch thick. This gives a nice balance between tenderness and bite. For lasagna, I roll them a bit thinner.
Can I use a pasta machine instead of a rolling pin?
Yes, I sometimes use a pasta machine for more uniform sheets and to save time. I start on the widest setting and gradually roll thinner until I reach the desired thickness.
What kind of flour works best for this pasta?
I stick to unbleached all-purpose flour for this recipe, but I’ve also had success mixing in 00 flour or semolina for a different texture.
How long should I let the pasta dry before cooking?
I usually let the cut pappardelle dry for 15–30 minutes before cooking if I’m using it fresh. If I want to store it, I let it dry completely on a rack.
Why is my dough too dry or too wet?
Flour absorbs moisture differently depending on the environment. If the dough feels dry, I add water a teaspoon at a time. If it’s sticky, I knead in a little extra flour.
Conclusion
This homemade Italian pappardelle pasta recipe is a beautiful way to bring a bit of Italy into my kitchen. With a few simple ingredients and some hands-on time, I can create fresh pasta that transforms any meal into something special. Whether I cook it fresh or dry it for later, this pasta never fails to deliver on flavor and texture.
Learn how to make this authentic Italian pappardelle pasta from scratch using eggs, flour, and simple ingredients. Perfect for homemade pasta lovers and Italian cuisine fans.
Ingredients
4 large eggs
1/4 cup water
3 1/2 cups sifted, unbleached all-purpose flour
1/2 tsp salt
Instructions
Add eggs, water, flour, and salt to a mixer bowl. Mix with a flat beater on speed 2 for 30 seconds, or mix by hand.
Switch to dough hook and knead for 2 minutes on speed 2, or knead by hand on a floured surface until pliable.
Remove dough and knead by hand for 2 more minutes. Add water as needed to achieve a pliable dough.
Let dough rest for 20 minutes.
Divide dough into 8 pieces.
Knead one piece by hand briefly and flatten it.
Roll out into a flat pasta sheet with a rolling pin.
Repeat for remaining dough pieces.
Use a pappardelle rolling pin to cut sheets into wide ribbons. Lay pasta on floured surface to dry.
Cook in boiling, salted water for 2–5 minutes, depending on thickness. Drain and serve.
Notes
Dried Pasta Cooking Tip: If drying pasta for later use, boil for 7 minutes in salted water (1/4 cup salt per 4 quarts water).
Storage: Store dried pasta in airtight plastic bags. Freeze up to 1 month or refrigerate up to 2–3 days.
