Handmade Ribbon Pasta (Pappardelle)
Handmade Ribbon Pasta such as this pappardelle is easier to make at home than you might think. 4 staple ingredients and 25 minutes is all you need to create 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.
I often make pappardelle pasta with my kids on a rainy day on the weekend. I serve them with my 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 pasta recipe: 25 minutes and 4 simple ingredients is all you need. Simply 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 food 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 including ravioli, lasagna, or bowtie.
Meal prep friendly: 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.
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Handmade Ribbon Pasta (Pappardelle)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 3 eggs medium-sized, 1.75oz per egg
- 1 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, 1 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
Nutrition
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 ribbon pasta by hand
1. Mix the flour and salt and create a volcano.
2. Add the eggs and olive oil to the volcano.
3. Incorporate the flour slowly by whisking the eggs gently with a fork.
4. Use a dough cutter to combine the shaggy dough towards the end.
5. Knead the dough for 5 minutes until smooth.
6. Let the dough rest for 15 minutes for the gluten to relax.
7. Roll out the rested dough on a lightly floured surface as thin as you can using a rolling pin.
8. Cut the ribbon pasta to size depending on width you’re after.
Types of ribbon pasta
Ribbon pasta can be cut into various width depending on the dishes you’re creating, especially the sauce’s consistency:
Thin pasta: Fettuccine and linguine fini pair well with lighter, thinner sauces that won’t overwhelm their delicate strands such as my lemon arugula pesto.
Medium width: Linguine and tagliatelle are versatile and complement medium-bodied sauces that have a bit more substance such as a classic Alfredo sauce, my mushroom sour cream sauce, or creamy garlic sauce.
Wide pasta: Pappardelle and mafalde excel with rich, hearty, and chunky sauces that can cling to their broad surface. My lamb ragu is a good example of that.
