How to Make Fresh Pappardelle Pasta
When you’re ready to kick your pasta maker into high gear, follow our test kitchen’s advice, and soon you’ll be cranking out the pappardelle like an Italian nonna.
On a work surface, mound flour and a pinch of salt; make a well. Crack in the eggs. Using a fork, scramble the eggs; gradually work in flour.
As dough starts to come together, use your hands to finish incorporating the flour and egg; form the dough into a ball.
By hand or in a stand mixer with a dough hook, knead dough, 8 to 10 minutes, until smooth. Form into a ball; wrap in plastic. Let rest 30 minutes.
Unwrap the dough and cut into four pieces. With your hands, stretch each piece into an oval about 1/3 inch thick.
Run each oval through the pasta roller, starting at the widest setting and working to the thinnest, creating long, thin sheets.
On a lightly floured surface, cut each sheet into a 12-inch-long rectangle. Then cut lengthwise into 3/4-inch-wide noodles.
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Try our Homemade Pappardelle