Homemade Pappardelle Pasta Recipe

Prepare the Dough:In a food processor, combine the flour, olive oil, eggs, and sea salt. Pulse until the mixture forms a dough. If needed, scrape the sides of the bowl to incorporate all the ingredients. Continue blending for another minute, pausing to turn the dough occasionally to ensure it smooths out evenly.

Alternative Method (By Hand):If you prefer to mix by hand, create a mound of flour on a work surface, make a well in the center, and gradually work the eggs and oil into the flour using your fingers or a fork until it forms a cohesive dough.

Knead the Dough:Turn the dough onto a lightly floured surface and knead it vigorously for 10 minutes. The dough should become smooth and elastic. Once ready, wrap it in cling film and refrigerate for 30 minutes to rest.

Roll the Dough:Once rested, remove the dough from the fridge and divide it into three equal portions. Rewrap two pieces while you work on one. On a floured surface, roll out the dough as thinly as possible, aiming for a rectangular sheet around 48x30 cm (19x12 inches). The dough should be thinner than a coin.

Cut the Pappardelle:Using a sharp knife or pizza cutter, cut the rolled dough into wide strips about 2.5 cm (1 inch) in width and 30 cm (12 inches) in length. Lay the strips flat on a parchment-lined tray, dusting lightly with flour to prevent sticking. Repeat the process with the remaining dough.

Dry the Pasta (Optional):If you're not cooking the pasta immediately, you can let it dry for a few hours. Either leave the strips on the tray or hang them over a clean, cling film-wrapped broom handle.

Cook the Pappardelle:When ready to cook, bring a large pot of salted water to a boil. Add the pappardelle, stirring gently to separate the strands. Cook for 2-3 minutes until the pasta is tender but still slightly firm (al dente). Stir occasionally to prevent sticking. If you’re cooking in batches, toss the first batch with a little olive oil after draining to keep it from sticking.

ServeDrain the pasta and return it to the saucepan. Toss with a little olive oil and season with salt and freshly ground black pepper, or mix with your favorite sauce. Transfer to a serving dish and serve immediately.