Pappardelle Noodles Recipe

I love making these wide, silky homemade noodles when I want something comforting and slow. This simple egg-based pasta is easy to roll, forgiving to cut, and perfect with hearty sauces or just butter and cheese.

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Prep Time 30

Cook Time 4

Total Time 1 4

Servings: 4 People

Course: Main Course

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

3 ¼ cups All-purpose flour Finely milled flour works too
4 large Eggs Room temperature
½ teaspoon Fine sea salt Enhances flavor
As needed — Extra flour or semolina For dusting and shaping

Equipment

1 Large work surface or mixing bowl Countertop works best
1 Fork For mixing eggs
1 Bench scraper or spatula Helps gather dough
1 Rolling pin Pasta machine optional
1 Sharp knife Clean cuts matter
1 Clean kitchen towel or plastic wrap For resting dough

Method

Step 1

Place the flour on a clean work surface and form a wide well in the center. Add the eggs and salt into the well and gently beat them with a fork.

Step 2

Slowly pull flour from the edges into the eggs until a shaggy dough forms. Use your hands or a bench scraper to bring everything together.

Step 3

Knead the dough for about 8–10 minutes until it feels smooth, elastic, and no longer sticky. Wrap it tightly and let it rest at room temperature for 30 minutes.

Step 4

Divide the rested dough into four equal pieces. Work with one piece at a time and keep the remaining dough covered so it doesn’t dry out.

Step 5

Roll the dough thin on a lightly floured surface, rotating it often to maintain even thickness. Aim for about 1–2 mm thickness.

Step 6

Lightly dust the rolled dough, fold it loosely, and cut into wide ribbons using a sharp knife.

Step 7

Gently separate the noodles and dust them with flour. Shape into loose nests or lay flat until ready to cook or store.

Notes

I’ve learned that fresh pasta rewards patience more than precision. If the dough feels tight, I let it rest longer instead of forcing it. I always roll the dough slightly thinner than I think I need because it thickens once cooked. Uneven edges aren’t mistakes here, they’re part of the charm, and honestly, they make the noodles feel more alive.