Introduction
If you’ve ever craved a bowl of silky, fresh pasta, there’s nothing quite as satisfying as homemade pappardelle. These wide, luxurious ribbons of pasta pair beautifully with a variety of sauces, but they are especially delightful when combined with sautéed mushrooms and a hint of lemon zest. In this guide, we’ll walk you through everything you need to know about making homemade pappardelle from scratch—from crafting the perfect dough to cooking it just right.
Why Make Homemade Pappardelle?
You might be wondering, why go through the effort of making fresh pappardelle when store-bought pasta is so convenient? Here are a few compelling reasons:
- Superior Taste and Texture – Fresh pasta has a tender, velvety texture that dried pasta simply can’t match.
- Customization – You can adjust the ingredients, thickness, and shape to suit your preferences.
- Simple Ingredients – You only need a handful of pantry staples to make an authentic Italian pasta.
- A Fun and Rewarding Process – Making pasta from scratch can be a therapeutic and enjoyable culinary experience.
Ready to get started? Let’s dive into the recipe for homemade pappardelle.
Ingredients
For the Pappardelle:
- 2 cups all-purpose flour (or “00” flour for a finer texture)
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Topping:
- 8 ounces mixed mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese
- Zest of 1 lemon
Step-by-Step Instructions
1. Prepare the Dough
- On a clean work surface, mound the flour and create a well in the center.
- Crack the eggs into the well, add olive oil and salt.
- Using a fork, gently beat the eggs, gradually incorporating the flour until a shaggy dough forms.
- Knead the dough by hand for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, sprinkle a few drops of water.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.
2. Roll and Cut the Pappardelle
- Divide the rested dough into four equal pieces.
- Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1-2 millimeters thick.
- Cut the sheets into wide ribbons, approximately 3/4 to 1 inch wide, to form pappardelle.
- Dust the pasta with flour to prevent sticking and set aside.
3. Cook the Mushrooms
- In a large skillet over medium-high heat, warm the olive oil.
- Add the sliced mushrooms in a single layer, cooking without stirring for 2-3 minutes to allow them to crisp up.
- Stir and continue cooking until golden brown. Season with salt and pepper.
4. Cook the Pappardelle
- Bring a large pot of salted water to a boil.
- Add the fresh pappardelle and cook for 2-3 minutes until al dente. Fresh pasta cooks quickly, so watch closely.
- Drain the pasta, reserving a cup of the pasta water.
5. Combine and Serve
- Add the cooked pappardelle to the skillet with the mushrooms. Toss gently to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Serve immediately, topped with freshly grated Parmesan cheese and lemon zest.
Tips for the Best Homemade Pappardelle
- Use “00” flour for a softer, more delicate pasta texture.
- Knead the dough thoroughly to develop the right elasticity.
- Let the dough rest—this step is crucial for easy rolling and cutting.
- Don’t overcook fresh pasta—it only takes a few minutes to reach perfection.
- Experiment with flavors—try adding fresh herbs or a pinch of nutmeg to the dough for an extra depth of taste.
Frequently Asked Questions (FAQs)
Can I make pappardelle without a pasta machine?
Yes! A rolling pin works just fine—just ensure you roll the dough evenly to about 1-2 millimeters thick before cutting it into strips.
Can I store homemade pappardelle?
Yes. Fresh pappardelle can be stored in the refrigerator for up to two days or frozen for up to a month.
What sauces go well with pappardelle?
Pappardelle pairs beautifully with creamy sauces, rich meat sauces, and even light olive oil-based toppings.
Can I make this pasta gluten-free?
Yes! Use a gluten-free flour blend designed for pasta-making, and consider adding an extra egg yolk for better texture.
Why is my pasta dough too dry or too sticky?
If it’s too dry, add a few drops of water. If too sticky, knead in a little more flour until the consistency is right.
Conclusion
Making homemade pappardelle is a rewarding experience that brings restaurant-quality pasta to your own kitchen. With just a few simple ingredients, you can create a dish that is fresh, flavorful, and incredibly satisfying. Whether paired with sautéed mushrooms, a hearty ragu, or a delicate cream sauce, fresh pappardelle is a must-try for any pasta lover. Give it a try today, and enjoy the taste of handmade perfection!