Homemade Pappardelle Recipe: Fresh Pasta from Scratch

Pappardelle are wide, flat noodles similar to fettuccine but broader. Traditional widths range from 2 to 3 centimeters (about ½ to ¾ inch), though some home cooks prefer noodles up to 2 inches wide.

Because of their size and surface area, pappardelle pair beautifully with thick, hearty sauces that cling to the pasta, such as a slow-simmered bolognese.

If you’ve never made fresh pasta before, you’re in for a treat. Homemade pasta delivers a superior texture and flavor, and the process is rewarding and straightforward. The best results come from splitting the work over a day or two:

• Make the dough, wrap it well, and refrigerate overnight or up to 5 days. The dough itself takes only 10–15 minutes to prepare.
• Roll and cut the pasta, then let the noodles dry at least one hour before cooking. You can dry them completely and store in an airtight container for up to three weeks.
• Cook the pasta in plenty of salted boiling water. Fresh pappardelle reach al dente in minutes.

What kind of flour is best for pappardelle noodles?

For pappardelle I prefer a mix of all-purpose and semolina. Bread flour and “00” flour are also excellent choices depending on the texture you want.

Flour options:

“00” flour — Finer texture and high protein, ideal for rolling very thin sheets. Great for delicate pasta.

All-purpose flour — Versatile and widely available; works well for most fresh pasta and is often my go-to.

Semolina flour — Coarse and absorbent, semolina gives structure and a slightly toothy texture; it’s great for wider noodles and heartier preparations. If you use a high proportion of semolina, you may need slightly more liquid to prevent a dry dough.

Bread flour — High protein and very elastic; it yields a slightly chewier, stronger dough that pairs well with meaty sauces.

Step-by-step photos and instructions

Plan ahead: Pasta dough needs time to rest before rolling, so plan to make it several hours ahead or the day before. Dough will keep well, tightly wrapped, up to a week in the refrigerator.

Add the flours to a large bowl or mound them on your work surface. Make a well in the center large enough to hold the eggs.

Whisk the whole egg and yolks briefly to combine, then pour into the flour well.

Add the milk and olive oil, then use a fork to gradually whisk the eggs into the surrounding flour, incorporating a little at a time until a shaggy dough forms.

Keep mixing slowly so the dough comes together without becoming sticky.

When the mixture is too thick to whisk, turn it out onto a floured surface and begin kneading by hand.

Knead at least 10 minutes until the dough is smooth, elastic, and not sticky. The dough should be pliable but not cracking.

Wrap the dough tightly and refrigerate for at least 5 hours, preferably 12–24 hours for best flavor and texture, up to one week.

When ready to roll, divide the dough into four portions and work with one piece at a time, keeping the rest covered.

Feed one piece through a pasta machine set to the widest setting (often marked “0”). Fold and repeat several times to develop structure.

Fold the dough in half and run it through again, repeating 8–12 times at the widest setting. Dust with flour as needed to prevent sticking.

Gradually narrow the roller setting — 0 to 2 to 3 and so on — until the sheet reaches your desired thickness. For pappardelle, stopping around setting 5 is common, but adjust to preference.

Keep dusting with flour so the sheet remains manageable and doesn’t stick.

When the sheet is long and even, dust it and cut into strips using a sharp knife or pizza cutter.

Traditional widths are about ¾ inch to 1 inch (2–3 cm), but you can cut them wider or narrower to taste.

Place cut noodles on a parchment-lined baking sheet dusted with flour. You can also hang them on a drying rack if preferred.

Let the noodles dry for at least an hour before cooking. Slightly dried noodles cook more evenly and resist becoming mushy. Fully dried noodles can be stored in an airtight container for up to three weeks.

How to cook pappardelle noodles

The key to cooking fresh pasta well is heavily salting the water so it tastes like the sea. Pasta dough contains little or no salt, so the boiling water is your primary seasoning source.

Bring generously salted water to a rolling boil, add the pappardelle, and cook until al dente — tender but with a slight bite. Fresh noodles that have rested an hour will usually cook in 2–4 minutes; fully dried noodles take 8–9 minutes, depending on width and thickness.

3 tips for perfectly cooked pappardelle noodles

1. Knead at least 10 minutes. A longer knead develops gluten and yields a silky, springy texture that’s worth the effort.
2. Rest the dough. Refrigerate for a minimum of 5 hours; 12–24 hours gives the best flavor and texture.
3. Dry the cut noodles slightly before cooking. Letting them rest an hour helps them cook evenly and prevents a mushy finish.

Recipes to make with homemade pappardelle noodles

Pappardelle shine with rich, chunky sauces. A classic meaty bolognese is my top pick — the wide noodles hold slow-simmered ragù beautifully.

They’re also excellent with a creamy mushroom ragù, a roasted red pepper sauce, or in dishes like Hungarian chicken paprikash. Wide noodles bring body and substance to saucy preparations.

Give this recipe a try and share your results. Leave a comment or note your favorite sauce pairing.