Homemade Egg Pappardelle

Make your own homemade egg pappardelle even if you've never made homemade pasta before. Simple, easy and utterly delicious!

Pappardelle is the most traditional pasta used with Ragu Alla Bolognese but they can be seasoned with simple butter and Parmesan cheese, mushroom ragu, duck ragu and more.

Pappardelle are perfect to add to your Italian Gift Basket or simply gift them to your family or friends with no reason at all.

Full Recipe

Homemade Egg Pappardelle

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Make your own homemade egg pappardelle even if you've never made homemade pasta before.

Simple, easy and utterly delicious!

Recipe authorAuthor: Svi

PREP TIME:30 minutes mins

TOTAL TIME:30 minutes mins

SERVINGS: 6

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Ingredients

 

• 3 cups Italian "00" flour (14 oz or 400 grams)
• 4 eggs large eggs

Instructions

 

• Measure and sieve flour. Mound it on a work surface (preferably wooden). Scoop the center of the mound until you see the work surface then break in the eggs.
• Beat the eggs with a fork slowly incorporating flour from the sides of the mound. Beat the eggs until you get a creamy, thick eggy paste. Only then start to add more flour and knead the dough by hand.

  TOP TIP: always leave some flour on the side (taken from the total amount) and only incorporate it if needed.

  Once you a dough ball forms, remove the dry pieces of dough from the work surface and wash and dry your hands. This way you'll bee kneading the dough until perfect without the risk of getting dry and hard chunks of flour into the dough.
• Knead dough for 10 minutes until smooth and no longer sticky adding more flour that you've previously set aside as needed.
• Once the dough is ready cover it with a plastic wrap. Let rest for 30 minutes at room temperature.
• Visually divide dough ball into 8-10 pieces. Cut off one piece with the dough scraper and cover the rest of the dough with a plastic wrap.
• With your fingers lightly flatten the dough and sprinkle it with flour.

  Set machine on the widest setting (0) and pass the dough.

  Run each piece through machine, adjusting to next-narrower setting, until you rich thickness of approx 1.2 mm or position 6 on Marcato Atlas Pasta Machine. Return machine to original setting for each piece.
• Arrange ready sheets of pasta on a lightly floured work surface and let dry for about 20-30 minutes. Cut each sheet into strips about 1 inch wide. You can use a cutter wheel with straight or ruffled edges.

  Repeat the process with the remaining dough.
• At this point they’re ready to use right away or you can let them dry on a pasta drying rack overnight.
• Package in a paper box to store in the pantry.

Notes

Freshly made pappardelle cook in 2-3 minutes.

Dry homemade pappardelle cook in about 5-7 minutes.

Use all-purpose four or 1:1 mix of all purpose and semolina flour for a slightly toothy texture.

Nutrition

Calories: 269kcalCarbohydrates: 48gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 43mgPotassium: 107mgFiber: 2gSugar: 0.3gVitamin A: 158IUCalcium: 26mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Looking for an authentic recipe with pappardelle pasta?

Try these Pappardelle Bolognese with rich meat ragu sauce <- divine!