pappardelle pasta recipe


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Pappardelle Pasta are ribbon-like strands best known for scooping up all of your favourite sauce in every single bite. Much thicker than other long pasta shapes, they are best served with slow-cooked bold, rustic sauces. The name Pappardelle actually comes from the Italian verb “Pappere” which means “To gobble up” and it’s exactly what you’ll be doing once you make them, so hurry up, just talking about it is making me hungry!

Watch Pappardelle Pasta Video Recipe:

How to Make Pappardelle Pasta Recipe from Scratch

pappardelle pasta recipe

INGREDIENTS (for 3 people)
4 free range eggs (room temperature)
400g/14.10oz tipo 00 or plain/all-purpose flour

Wooden bench
Rolling pin OR pasta machine


  1. Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.
  2. Create a mound of flour on your bench, adding some extra to the side to use while you knead.
  3. Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.
  4. Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.
  5. Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.
  6. Press down and forward with the palm of your hands, then fold back in and repeat.
  7. If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.
  8. Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.
  9. Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.
  10. After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

VINCENZO’S PLATE TIP: Make sure you cover the leftover part of your dough with a bowl to keep the air out so it doesn’t dry up.

How to roll out the pappardelle pasta:

  1. Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.
  2. Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.
  3. Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

VINCENZO’S PLATE TIP: Make sure you never feed the pappardelle pasta dough through the machine when it is sticky. Always make sure you sprinkle some extra flour on top.

  1. Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)
  2. Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!
  3. Now, fold the pasta sheet in half, then again and repeat 2 x more times.
  4. Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!
  5. Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper. Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.


Boil a large pot of water, add a pinch of sea salt, and cook for 5-6 minutes. If cooking from frozen, cook for an extra 1-2 minutes. Traditionally, this pasta is delicious with a bold red sauce. You can also try my Wild Boar Ragu or Creamy Mushroom & Sausage Sauce, both perfect for pappardelle pasta because each strand really soaks up and holds the juices and ingredients well…yum!

pappardelle cinghiale

E ora si mangia, Vincenzo’s Plate…Enjoy!

These are the 2 pasta sauces I love serving with Pappardelle:

bolognese sauce

pappardelle cinghiale


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