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Easy Italian Pappardelle Pasta

  • Author: Mortadella Head
  • Total Time: 75
  • Yield: 4 1x



14 oz all-purpose flour

4 large eggs at room temperature

a pinch of salt


  1. On a pastry board or wooden surface, form a mountain with the flour, and dig a well in the center.
  2. Fill the center with the whole eggs, and mix with a fork until you get a soft dough.
  3. Knead the dough with your hands to form a smooth, elastic dough ball. It should take about 5 minutes.
  4. Cover in plastic wrap and let in the refrigerator for at least 1 hour.
  5. Remove the wrap, put the dough on a floured surface (you can use the same board as before) and roll it out with a rolling pin until you get a 1/8-inch thick pasta sheet.
  6. Spread a small amount of extra flour on the pasta sheet with your hands, then fold it into a roll.
  7. Cut the roll into 1-inch wide slices, then unfold them to give your pappardelle strips their final form.
  8. Your pappardelle pasta is ready. You can keep it in the refrigerator for 1 or 2 days, or immediately cook it for 5 minutes in a large pot of salted water and dress with your favorite sauce. I recommend a wild boar ragout.
  9. Enjoy.
  • Prep Time: 15
  • Resting time in refrigerator: 60
  • Category: Fresh egg pasta
  • Cuisine: Italian