Homemade Pappardelle

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr
  • Active: 1 hr 30 min
  • Yield: 4 servings
Want to make fresh pasta, but don’t have pasta machine? No problem! All you need to make these rustic noodles is a sturdy rolling pin and sharp knife. The key to perfecting this pappardelle recipe is to roll the dough extremely thin. Thicker strands will become tough after boiling.



  1. Whisk the “00” flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using.
  2. Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook.
  3. Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen.

Cook’s Note

We suggest serving this pasta with a mushroom cream sauce. To make it: Heat 3 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 1 minced shallot; cook 2 to 3 minutes. Add 3 minced garlic cloves; cook 1 minute. Add 1 pound chopped assorted mushrooms and cook until tender, 10 to 12 minutes. Add 4 teaspoons chopped thyme and season with salt and pepper. Add 1/4 cup white wine, scraping up the pan; cook until nearly evaporated. Add 1 cup broth and 1/4 cup heavy cream and cook until thickened, 6 to 8 minutes. Stir in 3 tablespoons grated Parmesan. Toss with pasta, 1/4 cup pasta-cooking water and another splash of heavy cream. Top with parsley.