Handmade Pappardelle Pasta
Handmade Pappardelle Pasta is easier to make at home than you might think. 4 staple ingredients and 25 minutes is all you need to make a batch of this ribbon egg pasta by hand – no fancy pasta machine needed. Enjoy them with your favorite pasta sauce, in soups, or stews.
Handmade pappardelle – fun for everyone
I often make these noodles with my kids on a rainy day on the weekend. I serve them with my lamb bolognese sauce, lamb ragu, or add them straight into ground chicken soup. It’s one of those staple recipes that I come back to over and over.
- Quick and easy homemade pasta: 25 minutes and 4 simple ingredients is all you need. Roll out and slice your pasta with basic kitchen tools to the width you’re after – no pasta machine or fancy flour needed.
- Budget-friendly side: Using everyday staple ingredients, these homemade ribbon noodles are more cost-effective than buying fresh artisan pasta in-store.
- Fun activity: Involve the whole family in making the handmade pasta, from rolling the dough to slicing the parpadelle. Pasta making is also makes a great bonding activity for Valentine’s Day or Mother’s Day. Ribbon pasta is the easiest shape to create but you can make other types of pasta with this base pasta dough incl. ravioli, lasagna, or bowtie.
Ingredients and substitutions
- Flour: I use all-purpose wheat flour for my noodles as I always have it on hand. You can also use 00 flour.
- Eggs: You’ll need 3 medium-sized eggs (1.75oz or 50g each – weight incl. shell).
- Salt: Enhances the flavor.
- Olive oil: Extra-virgin olive oil adds moisture and richness. Avocado oil is a good substitute for a milder taste.
How to make pappardelle pasta by hand
- Combine flour and salt in a bowl and create a well. Add eggs and olive oil and start combining everything slowly with a fork.
- Mix until all the flour has been in contact with the wet mixture.
- Add the noodle dough to the bench and knead the dough for 5 minutes until it is smooth.
- Roll out the dough as think as you can and cut it into noodles.
Serving suggestions
- Italian: Add your cooked pappardelle to your favorite Italian sauce including a creamy Alfredo, lamb bolognese, or carbonara.
- German: Egg pasta such as Spätzle are very popular in Southern Germany. These flat noodles are called Bandnudeln and are typically served with a creamy mushroom chicken sauce (Jägersoße), sour cream stroganoff sauce, or a red or green pesto.
- Chinese: Chow Mein stir-fried egg noodles with vegetables, sometimes including meat or seafood, seasoned with soy sauce and other condiments.
- Thai: Thai ribbon noodles made from rice flour are the foundation of pad Thai. Make your favorite Thai stir-fry with these egg noodles instead for a richer flavor.
Meal-prep pasta dough
You can add this homemade ribbon pasta dough to your weekly meal-prep routine for easy fresh pasta meals on demand. Tightly wrap it in plastic wrap and store it for up to 2 days in the fridge. For longer storage, wrap it tightly in plastic wrap, and freeze for up to a month.
More easy side recipes
For more side dishes, check out the following recipes:
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Handmade Pappardelle Pasta
Make a batch of pappardelle pasta in just 25 minutes with only 4 ingredients! No pasta machine required. Enjoy them with your favorite pasta sauce or in soups and stews.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 3 eggs medium-sized, 1.75oz per egg
- 2 tbsp olive oil extra virgin
Instructions
- Combine flour and salt, then form a well for the eggs and olive oil. Gradually incorporate with a fork or by hand to form a dough.2 1/2 cups all-purpose flour, 1 tsp salt, 3 eggs, 2 tbsp olive oil
- Work the dough on a floured surface for 5 minutes until smooth.
- Press the dough ball into a disc and wrap it in plastic wrap or a damp tea towel. Let it rest for a minimum of 10 minutes at room temperature for the gluten to relax.
- Using a rolling pin, roll the dough into a thin sheet on a lightly floured surface, then cut into ribbons.
- Cook the noodles in boiling salted water for 2-3 minutes until al dente or add them straight to your favorite soup or stew.
Notes
Past dough consistency: At first the dough looks too dry but it’ll be smooth after you knead it for 5 minutes. If it still is too dry after that, add a teaspoon of cold water at a time until pliable.
Thickness: Ensure uniform thickness when rolling out the dough for even cooking.
Cooking time: Fresh pasta cooks much faster than store-bought, so keep an eye on them to avoid overcooking.
Food processor: You can use a food processor to speed up the process. Simply add all ingredients into the bowl and pulse until you have a unified dough ball.
Nutrition
Calories: 393kcalCarbohydrates: 60gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 630mgPotassium: 129mgFiber: 2gSugar: 0.3gVitamin A: 180IUCalcium: 31mgIron: 4mg
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