Fresh Pappardelle Pasta is a classic Italian dish, known for its wide, flat ribbons that pair perfectly with rich and hearty sauces. Made with just two ingredients – eggs and ‘00’ flour – it’s a simple yet rewarding pasta to prepare. Whether paired with a wild boar ragù or a creamy mushroom sauce, pappardelle is sure to elevate any meal. Follow this step-by-step guide to create authentic, homemade pappardelle pasta in your own kitchen.

Full Recipe:

Ingredients

200g ‘00’ Flour (plus extra for dusting work surfaces)
2 large eggs

Chef’s Tip: Use a ratio of 1 egg for every 100 grams of flour; this amount serves 1–2 people.

Directions

Step 1: Make the Pasta Dough

Create a well in the center of the flour on a clean surface.
Crack the eggs into the well and slowly incorporate the flour into the eggs using a fork or your hands.
Knead the dough for 8–10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Step 2: Roll and Cut the Pappardelle

Roll out the rested dough into thin sheets (1–2mm thick) using a pasta machine or rolling pin.
Place one sheet of dough on a lightly floured surface, covering unused sheets with a clean cloth to prevent drying.
Use a rolling pin cutter or knife to cut the dough into strips 10–15mm wide.
Sprinkle flour on the strips to prevent sticking, then place them on a dish towel, ensuring they are separated.
Repeat with remaining sheets.

Step 3: Cook and Serve

Bring a large pot of salted water to a boil.
Add the pappardelle and cook for 3–4 minutes until al dente.
Reserve 2–3 tablespoons of pasta water to add to your sauce for extra flavor and thickness.
Drain the pasta, mix with your sauce of choice, and serve immediately topped with shaved Parmigiano Reggiano.

Chef’s Tip: Fresh pasta can be stored in the fridge for 1–2 days or frozen for up to a month. To freeze, place separated sheets on a parchment-lined tray before transferring to a container or bag.

Nutrients (per serving, approximately)

Calories: 310 kcal
Carbohydrates: 52 g
Protein: 12 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 106 mg
Sodium: 40 mg
Fiber: 2 g
Sugar: 0 g
Calcium: 15 mg
Iron: 2 mg

The Origins of Pappardelle Pasta

Pappardelle hails from Tuscany, a region in Italy renowned for its rich, rustic cuisine. Its name is derived from the Italian verb “pappare,” meaning “to gobble up,” a fitting description of the irresistible nature of this pasta. Traditionally paired with slow-cooked meat sauces, such as wild boar or duck ragù, pappardelle was designed to complement the robust flavors of Tuscany’s hearty dishes. Over time, its versatility has made it a favorite worldwide, paired with everything from creamy vegetarian sauces to lighter olive oil-based preparations.

Why Choose Fresh Pappardelle Pasta?

While dried pasta is a pantry staple, fresh pappardelle offers a unique texture and flavor that elevates your meal:

Tender Texture: Fresh pasta has a soft, silky texture that dried pasta cannot replicate. This makes it perfect for clinging to rich, flavorful sauces.
Enhanced Flavor: The eggs in fresh pasta add a subtle richness and depth, enhancing the overall taste of the dish.
Customizable Thickness: Homemade pasta allows you to control the thickness, ensuring the perfect bite every time.
Satisfying Process: Making pasta from scratch is a rewarding culinary experience that connects you to the traditions of Italian cooking.

The Art of Making Fresh Pasta

Ingredients Matter

The key to exceptional pappardelle lies in its ingredients. Using high-quality ‘00’ flour ensures a smooth, elastic dough, while fresh eggs add richness. ‘00’ flour, known for its fine texture, is ideal for creating the delicate structure of fresh pasta.

The Kneading Process

Kneading is crucial for developing the gluten structure, which gives the dough its elasticity and strength. This step may require some effort, but it’s essential for achieving pasta that holds its shape and texture during cooking.

Resting the Dough

Allowing the dough to rest is a step that should not be skipped. Resting relaxes the gluten, making it easier to roll out the dough into thin sheets without tearing. It also enhances the pasta’s texture when cooked.

Rolling and Cutting

The wide, flat shape of pappardelle is its signature feature. Rolling the dough to the correct thinness ensures that the pasta cooks evenly and absorbs the sauce beautifully. Cutting the pasta into uniform strips not only creates an aesthetically pleasing dish but also ensures consistent cooking times.

Pairing Pappardelle with Sauces

One of the highlights of pappardelle is its ability to complement a variety of sauces. Here are some classic and modern pairings:

Wild Boar Ragù: A traditional Tuscan favorite, this rich, gamey sauce is a perfect match for pappardelle.
Mushroom Cream Sauce: Earthy mushrooms and creamy sauce enhance the delicate flavor of the pasta.
Duck or Lamb Ragù: These slow-cooked, flavorful sauces cling beautifully to the wide ribbons.
Simple Butter and Sage: For a minimalist approach, butter and sage let the pasta’s natural flavor shine.
Vegetarian Puttanesca: A bold, olive and caper-based sauce provides a vibrant contrast to the mild pasta.

Health Benefits of Fresh Pasta

While indulgent, fresh pappardelle pasta also offers some nutritional benefits:

Protein Content: The eggs provide a good source of protein, which is essential for muscle repair and overall health.
Low in Sodium: Unlike store-bought pasta, homemade pasta contains minimal sodium, making it a healthier choice.
Rich in Iron: The eggs contribute iron, which is vital for oxygen transport in the body.
Customizable Nutrition: By using whole grain flour or adding spinach or beet puree, you can enhance the pasta’s nutritional value.

Tips for Perfect Fresh Pappardelle

Use Fresh Ingredients: High-quality eggs and ‘00’ flour make a significant difference in the flavor and texture.
Dust with Flour: Lightly dust your workspace and pasta with flour to prevent sticking during rolling and cutting.
Avoid Overworking the Dough: Knead until smooth and elastic, but avoid over-kneading, which can make the dough tough.
Cook Immediately or Store Properly: Fresh pasta is best cooked right away but can be stored in the fridge or freezer for later use.
Reserve Pasta Water: Adding a splash of reserved pasta water to your sauce enhances its flavor and helps it cling to the pasta.

Why Homemade Pappardelle is Worth the Effort

Making fresh pappardelle pasta may seem intimidating, but the rewards are well worth the effort. The process allows you to control every aspect of the pasta, from its thickness to its texture. It’s an opportunity to create a meal that feels special, whether it’s for a casual family dinner or a celebration. Plus, the hands-on nature of making pasta is both therapeutic and satisfying, connecting you to the rich traditions of Italian cooking.

Serving Suggestions

Fresh pappardelle pasta shines when paired with thoughtful accompaniments:

Wine Pairing: Pair with a full-bodied red wine like Chianti for meat-based sauces or a crisp white like Sauvignon Blanc for lighter sauces.
Side Dishes: Serve with a simple arugula salad or roasted vegetables to balance the richness of the pasta.
Garnishes: Top with freshly grated Parmigiano Reggiano, a drizzle of high-quality olive oil, or a sprinkle of fresh herbs.

Conclusion

Fresh Pappardelle Pasta is more than just a dish—it’s an experience that combines the art of cooking with the joy of eating. Its wide, flat ribbons serve as the perfect vessel for an array of sauces, making it versatile, satisfying, and undeniably delicious. While it may require a bit of time and effort, the result is a pasta that tastes far superior to anything store-bought. Whether you’re a seasoned cook or a kitchen novice, making pappardelle from scratch is a rewarding journey into the heart of Italian cuisine. Try it for your next meal and enjoy the rich flavors and textures that only fresh, homemade pasta can deliver!

Pin72

72 Shares