How to Make Easy Homemade Pasta Dough - The Burnt Butter Table
This is the only fresh homemade pasta dough recipe you need. It works every time. With just flour and eggs and this super detailed guide you will produce pasta ...
homemade pappardelle
So many things! If you are a beginner pasta maker I would suggest cutting the pasta sheets into <anchor>homemade pappardelle</anchor>. Most machines comes with a pasta cutter you can attach which cuts the pasta sheets into spaghetti or tagliatelle. Remember, fresh pasta cooks quickly and these shapes will only take 2 minutes or so to cook.
Easy Homemade Pappardelle Pasta Recipe - The Burnt Butter Table
Search

×

# Easy Homemade Pappardelle Pasta Recipe

The only guide you will ever need to make fresh homemade pappardelle. My perfect pasta dough combined with easy step by step instructions for cutting perfect, wide strands. It really is the easiest shape to make if you are new to pasta. It pairs well with hearty sauces or something simple like a tomato sauce. You will be wowing your friends and family with this pappardelle pasta recipe in no time!

Homemade papprdelle in nests on a tray lined with baking paper and semolina.

Hi! I am writing up this guide for the perfect homemade pappardelle! It is the easiest shape to make for a first time pasta maker. All you need is a batch of my easy homemade pasta dough and a pasta machine and you are good to go! Try it with any of my butter sauces or my best bolognese sauce would be perfection, perfect for the winter months.

Pappardelle is truly the easiest pasta shape to make and like any shape that is hand cut, it isn't supposed to be perfect. If your noodles aren't super even, don't worry you'll never notice when cooked and nestled into a delicious sauce.

Jump to:

A white plate with cooked pappardelle in a white pork ragu sauce. A fork is twirling into the pasta.

## Fresh egg pasta dough

The first step to making the pappardelle is a batch of my easy homemade pasta dough. A standard pasta dough made from flour and fresh eggs. I like to use a combination of '00' (or plain or all purpose is fine) and semola which is a fine semolina flour. It is really all about personal preference if you use both kinds of flours here.

The semola (a durum wheat) is what is known as a 'hard wheat' and will give the pasta a bit of bite to it.This is good if you like your pasta al dente. If you use only '00' the pasta will be a lot softer, try out a few different ratios when you make the dough to see what you prefer. If you only have plain flour, just use that! Whatever you use, the noodles will be delicious!

### What you will need to make my easy homemade pasta dough

1. Scales - There is absolutely no way you can make pasta without scales. I weigh the flour AND the eggs which ensures a perfect pasta dough every time, no guess work.
2. Flour - I use a combination of ' 00' flour and semola rimacinata, which is a very finely milled semolina. You can just use all '00' though and all purpose flour works fine too. I often leave the semola out as it's not something I always have on hand.
3. Room temperature eggs - I learnt early on in my pasta making journey when reading Evan Funke's cookbook that weighing your eggs is the best method. Eggs vary in size so much. By weighing them you reduce any risk of a dough that is either too wet or too dry. I put a bowl on my scales then crack the whole eggs in until I get the weight I need.



## Expert tips

These beautiful wide ribbons of pappardelle really are one of the most common homemade pasta shapes, and for good reason! It is really simple to make but in saying that it can still be tricky so here are my best tips.

1. Work with small pieces of your dough ball at a time. You would have seen pasta chefs rolling out loooooong sheets of pasta but they are so hard to work with! Roll out ¼ or even ⅙th of your dough at a time, keeping the rest tightly wrapped. My homemade pasta recipe has a step by step guide for rolling the sheets.
2. Don't make your pappardelle too long either! If you have really long noodles they are hard to cut, work with, cook AND eat. Keeping them 10 - 1 1 inches (28cm) is key!
3. Use a LOT of coarse semolina when preparing. You need a really good layer between the folds and then another good dusting when you wrap them into nests. Don't be shy!
4. This is a hand cut shape so cut them ANY width you want and don't worry if they aren't perfect. Spoiler alert, they won't be and aren't supposed to be! I actually love cutting them super wide like I have here in my creamy tomato and sausage pasta.

A frying pan with tongs and a white plate on the bench. Both with homemade pappardelle cooked in a creamy red tomato and sausage sauce.

## How to cut the pappardelle



Cut a pasta sheet into 10 - 11 inch lengths and let dry slightly (10 mins or so)



Liberally dust the pasta sheet with coarse semolina.



Fold each end in, in roughly 2 inch lots.



Keep folding each end.



Until you fold each end on top of the other.



Cut into any widths you like!



1 inch is probably the normal but cut them wider if you like! You make the rules.



Unfold and pile up on top of each other.



Wrap around your hand to form nests. Place on a tray lined with parchment paper and dust again with semolina.

## How do you store pappardelle?

### If cooking straight away or within 30 minutes

### Would you like to save this?

We'll email this link to you, so you can come back to it later!

I agree to be sent emails.

Storing fresh pasta is not always the easiest as it is prone to stick. If you are cooking relatively quickly, within 30 minutes or so then leaving the pasta out on your bench in nests is fine. Cover with a tea towel or plastic wrap loosely on top.

### Longer term storage

The freezer is your friend here. 90% of all the pasta I make ends up in the freezer because it tastes perfect and locks in the freshness. I am not a fan of air drying pasta, I think it makes it brittle and hard to work with. Even if you are making the pasta in the morning to cook that night I would freeze.

1. Dust the nests of pappardelle well with coarse semolina.
2. Freeze uncovered on a tray until frozen, about 20 minutes.
3. Transfer the nests to freezer bags or an airtight container.
4. Cook from frozen, do not thaw.

You won't be able to tell the pasta has been frozen and you won't run the risk of the pasta sticking and clumping together.

## How long do you boil fresh pasta?

- Pappardelle/Fettucine/Spaghetti- long fresh noodle shapes only take 2 - 3 minutes to cook. Cook in a really large pot so they have room to move around.
- Fresh ravioli - Fresh ravioli will take about 5 minutes to cook through depending how thin it is rolled. Check one at 5 mins to see if it needs longer.

## Recipe FAQs

Can I roll out pasta sheets with a rolling pin?

You definitely can but it is pretty difficult to get them even and thin enough. A pasta machine is so much easier.

How wide should you cut pappardelle?

The great thing about homemade pasta is you make the rules! You can cut them 1 inch or even 2 to make a really wide and dramatic noodle!

How long does pappardelle take to cook?

The cooking time depends on the thickness of your pasta. Check it after 2 minutes, it shouldn't need much longer than that.

What pasta sauces are best for pappardelle?

I think pappardelle is such a versatile shape. It's divine in a rich meat sauce like a bolognese or equally amazing in a simple fresh basil pesto. Even a simple butter sauce with fresh herbs will be perfect.

What setting on my pasta machine should I roll to?

I generally roll to setting 6 on my Marcato pasta machine or 7 on my Kitchen Aid pasta attachment.

## What sauces are best?

The thing that I love so much about homemade pappardelle pasta is how versatile it is! It really will go with any sauce you like. You could create a rich sauce such as my white pork ragu,best bolognese or beef cheek ragu.

Cooked homemade pappardelle on a white plate with a red creamy sauce. A fork is twirling the pasta and there are toasty panko crumbs on top.

## Used this guide and loved it?

I would love it so much if you could leave a review down below! Also please tag me or send me a photo on instagram it seriously makes my day seeing your creations! Feel free to get in touch any time to ask me questions, I love chatting pasta with you!

## Recipe



## Easy Homemade Pappardelle Pasta Recipe

5 from 3 votes

Author: Emilie Pullar

Prep time:1 hourhour30 minutesminutes

The easiest homemade pappardelle made from a fresh egg pasta dough. Rolled into smooth and silky sheets then hand cut into wide strands.

### Would you like to save this?

We'll email this link to you, so you can come back to it later!

I agree to be sent emails.

### Ingredients

Cook ModePrevent your screen from going dark

### Instructions

- I have a really handy guide on the recipe for my easy homemade pasta dough for rolling the pasta sheets.

- Check out the photos above for cutting the finished strands.

- Roll out a pasta sheet and try to get it as wide as the roller so you get nice even wide sheets. The thickness you roll to depends on your personal preference. I mainly roll to setting 7 on my Kitchen Aid, this is the second to thinnest. I roll to 6 on my Marcato, do whatever feels right to you.

- Cut into 10-11 inch (25 - 28cm) lengths and sprinkle evenly with coarse semolina.

- Fold each end in to meet in the middle (definitely check out photos above!).

- Cut into whatever widths you like, there is no rule! You could do 1 - 2 inches (3cm-4cm) wide.

- Unfold them and lay them on top of each other. There should be a good layer of semolina on the underside of each one to stop them sticking.

- Lay them out on a tray flat or you can wrap them round your hand in a nest.

- They won't take long to cook, check one after 2 mins.

### Notes

- Make sure you read all my notes and look at the photos above!

Author: Emilie Pullar

Prep Time: 1 hourhour30 minutesminutes

Course: Shapes + Guides

Cuisine: Italian

Keyword: noodles, pappardelle pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

## More Shapes and Guides

## Reader Interactions

### Comments

5 from 3 votes

### Leave a Reply Cancel reply

Your email address will not be published.Required fields are marked *

Recipe RatingRecipe Rating

Comment *

Name *

Email *

Save my name, email, and website in this browser for the next time I comment.

Δ

3. Sherry @threechicas @floureggwatersays

July 21, 2023 at 3:21 pm

This has become my standard for pappardelle. It’s just works!!!

4. Manuelasays

July 21, 2023 at 12:41 pm

Your easy going and easy making recipes made me come back to pasta making. Cheers!

- Emilie Pullarsays

July 24, 2023 at 8:31 pm

So glad to hear! Thank you 🙂

March 17, 2023 at 10:14 am

5 stars

This is so good I tried few other recipes and have used 1 egg per 100 grams, these measurements are really good and better that 1 egg per 100 grams.

Love to make homemade pasta, so much better than dry one

- Emilie Pullarsays

March 19, 2023 at 10:50 am

So glad you had success with the recipe!! Thank you so much 🙂

March 14, 2023 at 2:17 pm

5 stars

This is one of my favorite shapes to make and to eat, and they turned out so perfectly. The photos of how to fold the sheets were so helpful, too, and made it so much easier than cutting the full length of the pasta sheet which helped me keep the width more consistent.

7. Grace Raffaisays

March 14, 2023 at 12:57 pm

5 stars

I’ve made a lot of different pastas and this one is hands down flawless. Not too dry. Not too wet. Gorgeous. Don’t be sccccrd. Make it!!

- Emilie Pullarsays

March 14, 2023 at 4:57 pm

Yay thanks so much Grace! So glad you've had success with it 🙂

## Primary Sidebar



Hi, I'm Emilie

Welcome to the Burnt Butter Table! I am here to teach you everything from delicious pasta shapes from scratch to quick weeknight sauces. My recipes are easy to follow with the best tips and tricks to have you mastering pasta at home. If you have any questions or want to connect, I'd love to hear from you!

For all things pasta and burnt butter; I will send the occasional email to let you know when i have new recipes and collabs!

### Summer Recipes

### Popular Recipes

## Footer

### Recipes

### About



### Follow

For all things pasta and burnt butter; I will send the occasional email to let you know when i have new recipes and collabs!

* indicates required

First Name *

Email Address *

Copyright 2021 - 2024 - The Burnt Butter Table Ltd. Website by Gray Media

Thank you for your support as always.

## Rate This Recipe

Your vote:

Name *

Email *

Rate and Review Recipe

A rating is required

A name is required

An email is required

## Recipe Ratings without Comment

Something went wrong. Please try again.