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How to make fresh pappardelle by machine

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How to make fresh pappardelle by machine

A step by step guide to fresh pappardelle; from mastering your dough consistency using a food process, to rolling and shaping your pasta to perfection by machine.

Preparation time: 1 hour
Cooking time:
2 minutes

When making the dough by machine, it is much easier to incorporate all the flour so you may find a little egg left over. It is also possible to make your pappardelle purely by hand.

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 the food processor.
  2. Place the oil into the flour.
  3. Switch on the food processor and steadily pour the beaten eggs into machine while it is running.
  4. Check the consistency of the dough when you have added ¾ of the egg, you might not need it all. In the same vein you might also need a little more egg.
  5. The pasta dough will be broken up, it should look like giant cous cous, tacky to the touch and forma dough easily if you squeeze it together.
  6. If it feels a little dry or like it won’t come together, keep adding the egg.
  7. If you add all the egg and feel it is too much (the dough is wet and very sticky) can a 1 TBSP of flour and blend the ingredients once more.
  8. Once you are happy your dough is the correct consistency (it should look like giant cous cous, tacky to the touch and forma dough easily if you squeeze it together).
  9. Knead for 5 minutes approx. on the work surface. Your dough should be firm, smooth, elastic, lightly tacky.
  10. 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. Attach your pasta machine securely to the work surface. Ensure your machine is on the widest setting.
  3. Roll in pieces of 100g or less pieces for ease of handling.
  4. Roll or flatten your pasta dough a little to ensure it will pass through the machine easily.
  5. Roll the pasta through once, fold the ends to meet in the centre. Put the dough back through the widest setting with the folding pointing vertically/open ends facing down. (If the pasta is very tacky you can dust the machine or the dough with flour.
  6. Repeat this stage again.
  7. Next roll through without the folding, twice on each change of setting.
  8. Check the thickness of the pasta on the penultimate setting, pasta machines vary so the final setting can be too thin.
  9. You should be able to see your fingers through the pasta but not so thin it will tear easily.

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. With a sharp chefs knife, trim the edges so they are straight.
  4. Next cut the rest of the folded dough into 1.5/2cm pieces. These can then be unravelled into the parpardelle.
  5. 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.
  6. 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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