Like all fresh pasta, homemade pappardelle is far superior to the mass-produced flour-and-water versions you find in supermarkets. This recipe uses a dough rich in egg yolks for deeply yellow noodles with excellent flavor and a satisfying, chewy texture. The result is pasta that tastes and feels truly special.
Pappardelle are wide, flat noodles similar to fettuccine but much broader. Traditionally they measure about 2–3 centimeters (½–¾ inch) wide, though they can be cut wider if you prefer. Their broad surface and sturdy texture make them ideal for hearty, chunky sauces such as a slow-simmered bolognese.
If you haven’t made fresh pasta before, you’re in for a treat. It delivers a superior flavor and texture, it’s enjoyable to make, and it’s easier than it looks when you break the process into manageable steps.
Plan the process a day or more ahead and divide the work into three main stages:
- Make the dough, wrap it tightly, and refrigerate it overnight or up to five days. Mixing takes only about 10–15 minutes.
- Roll and cut the pasta sheets, then allow the noodles to dry at least an hour before cooking. You can dry them completely and store in an airtight container for up to three weeks.
- Cook in well-salted boiling water until al dente. Fresh pasta reaches al dente in just a few minutes.
Ingredients for Homemade Pasta Dough
- Eggs: This is an egg-yolk–forward dough using one whole egg plus six yolks. Yolks add rich flavor, fat and protein, giving the pasta a silky, toothsome bite.
- Flour: A mix of unbleached all-purpose and semolina is ideal for pappardelle, though all-purpose alone works well. “00” flour is another excellent option for very smooth, easily rolled dough.
- Extra-virgin olive oil: Two teaspoons smooth the dough and make it easier to work with. Don’t add too much or the dough can become brittle as it dries.
- Whole milk: One tablespoon increases hydration and fat content, improving texture. If you don’t have milk, water will work.
What kind of flour is best for pappardelle?
For wide noodles like pappardelle I prefer a blend of all-purpose and semolina. Semolina gives structure and a pleasing bite, while all-purpose keeps the dough smooth and easy to roll. Bread flour, with higher protein, also works well when you want extra strength for a meaty sauce.
00 flour, milled very fine, is the classic choice for fresh pasta because it rolls out exceptionally thin and silky. All-purpose is a practical everyday option that produces excellent results for most pasta shapes. If using a lot of semolina, you may need slightly more liquid since semolina absorbs extra moisture.
Step-by-step photos and instructions
Plan ahead: Fresh pasta dough needs time to rest before rolling and cutting, so factor that into your schedule. I usually make the dough the night before; wrapped well it will keep in the refrigerator up to a week.
Add the flours to a large bowl or pile them on your work surface and form a well in the center large enough for the eggs.
Whisk the whole egg and yolks briefly in a separate bowl to combine them before adding to the flour.
Pour the eggs into the flour well, add the milk and olive oil, and use a fork to draw flour in gradually until a shaggy dough forms.
Work slowly so the dough develops evenly. It’s fine if some flour remains at this stage.
When the mixture becomes difficult to whisk, transfer it to a lightly floured surface to knead by hand.
Knead at least 10 minutes until the dough is smooth and elastic and no longer sticky. It should be supple but not crumbly.
Wrap the dough tightly and refrigerate for at least 5 hours, ideally 12–24 for best texture, up to a week.
When ready to roll, divide the dough into four pieces and work with one portion at a time, keeping the rest covered.
Feed a flattened piece through a pasta machine on its widest setting. Fold and run it several times to develop gluten and even out the sheet.
Continue folding and passing the sheet through the rollers, dusting with flour as needed to prevent sticking.
Gradually reduce the roller setting until the sheet reaches your desired thickness. For pappardelle I usually stop around setting 5.
Keep dusting with flour so the sheets don’t stick together as they get longer and thinner.
When the sheet is ready, lay it flat and cut into strips with a sharp knife or pizza cutter to your preferred width.
Traditional pappardelle are about ¾–1 inch wide, but you can cut them anywhere from a narrow ribbon to very wide strips. Cut to suit your recipe and preference.
Arrange cut noodles on a parchment-lined baking sheet dusted with flour. Alternatively, hang them on a pasta drying rack. For pappardelle I usually rest them on a sheet to keep the wide strips from stretching.
Let the noodles dry at least an hour before cooking. Slight drying helps them cook evenly; completely dried noodles will store for up to three weeks in an airtight container.
Pro tip for drying pappardelle noodles
Long pappardelle can be awkward to store after drying. If you plan to dry and store them, cut the noodles no longer than 6–8 inches. You can also hang full-length noodles on a drying rack and break them in half once dry; they tend to snap cleanly where they were supported.
How to cook pappardelle noodles
The key to cooking fresh pasta is well-salted water. The water should taste noticeably salty; that’s how the pasta will be seasoned as it cooks. Depending on the pot size, you may need several tablespoons of salt.
Bring the salted water to a rolling boil, add the noodles, and cook just until al dente—tender but with a slight bite. Fresh pappardelle usually takes 2–4 minutes, while fully dried pappardelle can take 8–9 minutes depending on thickness and dryness.
3 tips for perfectly cooked pappardelle
- Knead at least 10 minutes. Proper kneading develops the gluten and yields a silky, springy texture. Shortcuts give less satisfying results.
- Rest the dough at least 5 hours. Resting improves texture; 12–24 hours is ideal but five hours is the minimum for good results.
- Let cut noodles dry slightly before cooking. Allowing the noodles to rest for about an hour prevents them from becoming mushy in the pot and helps them cook evenly.
Recipes to serve with pappardelle
Pappardelle pairs beautifully with meaty sauces. A rich bolognese is a classic choice—its chunky, slow-simmered meat sauce clings to wide noodles perfectly. Creamy mushroom ragù, roasted red pepper sauces, or dishes like Hungarian chicken paprikash also work wonderfully with broad ribbons of pasta.
If you try this recipe, leave a comment and rating—it’s always nice to hear how it turned out.
📖 Recipe
Homemade Pappardelle Noodles
This dough is rich in egg yolks for deep yellow, flavorful noodles. The texture and taste of homemade pappardelle are truly exceptional.
30 minutes
6 minutes
5 hours
36 minutes
Ingredients
- 1 ¼ cups (150 grams) all-purpose flour
- ½ cup (82 grams) semolina flour
- 6 large egg yolks + 1 whole egg (140 grams total)
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoons milk
Instructions
- Add both flours to a large bowl or onto a clean work surface and whisk to combine. Make a well in the center. In a separate bowl, whisk the whole egg and yolks, then pour into the flour. Add the olive oil and milk.
- Using a fork, whisk the eggs and slowly incorporate flour until a soft, shaggy dough forms. This takes a couple of minutes; some flour may remain, which is fine.
- Transfer the mixture to a floured surface and knead by hand. Fold the dough over, press with your palm, and repeat. Knead until smooth, elastic and not sticky—about 10 minutes. The dough should be supple without cracking.
- Wrap tightly and refrigerate for at least 5 hours and up to 1 week.
- When ready, divide dough into four portions. Flatten one portion so it fits through your pasta machine. With the machine on the widest setting, feed the dough through, fold it, and repeat 10–12 times, dusting with flour as needed.
- Gradually reduce the roller setting, running the sheet through a few times at each setting until you reach the desired thinness (I usually stop at “5” for pappardelle).
- Lay the long sheet on your surface and cut it into ribbons ¾-inch to 2-inches wide, or to your preferred width.
- Arrange the noodles on a parchment-lined baking sheet dusted with flour. Repeat with remaining dough.
- Allow noodles to dry at least 1 hour before cooking. They can be dried completely and stored in an airtight container for up to 3 weeks.
- To cook, bring a large pot of salted water to a boil. Add the noodles and cook until al dente—fresh noodles usually take 2–4 minutes; dried ones may take 8–9 minutes. Drain and serve with your favorite sauce.
Notes
- If you’re new to fresh pasta, follow the step-by-step photos for guidance.
- Fresh pasta dough keeps well, tightly wrapped, in the refrigerator for up to one week. Dried pappardelle stores in an airtight container at room temperature for up to three weeks.
Nutrition Information:
Yield:
6
Serving Size:
⅙th of the recipe
Amount Per Serving:
Calories: 247Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 248mgSodium: 87mgCarbohydrates: 29gFiber: 1gSugar: 1gProtein: 12g