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How to make fresh pappardelle by hand

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How to make fresh pappardelle by hand

A step by step guide to handmade pappardelle; from mastering your dough consistency, to rolling and shaping your pasta to perfection.

Preparation time: 1 hour
Cooking time: 2 minutes

When making your dough by hand, it can be tricky to incorporate all the flour so don’t worry if a little flour is left behind. It is also possible to make your pappardelle dough using a food processor, and to roll and shape your dough by machine.

See this alternative method here.


Serves 2

Fresh pappardelle pasta
200g 00 flour, plus extra for dusting
2 large eggs, lightly beaten
½ Tbsp Olive oil


Making the dough

  1. Sift the flour into a bowl or directly on your work surface, create a well.
  2. Place the oil and lightly beaten eggs into the well.
  3. Combine the eggs and the oil, gradually drawing in the flour.
  4. Continue to work the flour in, when you have a ball resembling dough, lightly knead the pasta until it is smooth, (If there is a little flour left behind do not worry). Scrap away any excess flour and dry.
  5. Knead for approx 5 minutes. Your dough should be firm, smooth, elastic, lightly tacky.
  6. Shape into a round puck, cling well and rest for at least 20 minutes, ideally 40 minutes. Rest at room temperature if rolling straight away or in the fridge if rolling in a few hours or next day.

Rolling the dough

  1. Have 75g coarse semolina or extra 00 flour ready.
  2. Use a rolling pin, avoid adding flour to the work surface unless the dough is very tacky as the light tackiness on the work surface will help anchor the dough while rolling.
  3. Roll in pieces of 100g or less pieces for ease of handling.
  4. Roll the pasta as thinly as possible (or until you can just see your hand through the underside of the pasta, almost paper like). The pasta should not be springing back when rolling if it is it may need further resting.
  5. Once you have correct thickness of dough, dust the topside of the dough with either semolina or 00 flour, enough to prevent sticking when we fold the pasta.

Cutting the pasta

  1. Allow the sheet(s) to dry slightly to make cutting easier, 5 mins approx. You may need to dust the work surface with semolina or flour to prevent the sheet from sticking.
  2. Fold each end into the centre, repeat this process including the dusting of flour or semolina for each layer, until the piece of pasta is a manageable size 10-12cm approx.
  3. Next cut the rest of the folded dough into 1.5/2cm pieces. These can then be unravelled into the pappardelle.
  4. Dry the pasta immediately so it is ready to cook, drape over a tray or wire rack with separation between pieces. The pasta should feel leathery and has lost tackiness when it is ready to be cooked.
  5. Cook immediately or alternatively store in the fridge on semolina, covered with a lightly damp tea towel until ready to cook.


00 flour is used as pasta flour because of it’s high protein/gluten content to develop the stretch and chew we are looking for. 00 is also milled to a much finer texture than most flours (indicated by the ‘00’) resulting in a silky smooth pasta texture.

We have not added salt to the pasta as it absorbs moisture and makes the pasta speckled. Instead season the cooking water generously to ensure the pasta is seasoning and tasting delicious.

Author: Jane Montgomery

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