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Wide ribbons of fresh pasta invite you to slow down and cook with intention. This hand-cut pappardelle pasta recipe breaks the process into simple, approachable steps so you can create silky, sturdy noodles at home – no perfection required, just a method you can trust.
Fresh pasta has a reputation for being complicated, but pappardelle is one of the most forgiving places to start. This hand-cut version is designed for home cooks who want to make pasta from scratch without added stress.
The dough is simple, the technique is flexible, and the result is a pasta that holds its own against rich sauces, slow braises, and seasonal vegetables. Once you make it once, it quickly becomes a staple worth returning to.
WHAT TO EXPECT IN THIS POST
Why Hand-Cut Pappardelle Works So Well
Ingredients
Equipment
Step-By-Step Instructions
Cooking Fresh Pappardelle
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips : Serving Pasta with Ease
Other Recipes You’ll Love
Recipe Card
WHY HAND-CUT PAPPARDELLE WORKS SO WELL
Pappardelle is a wide, ribbon-style pasta traditionally paired with slow-cooked sauces. Its shape allows it to catch and hold sauces beautifully without becoming heavy or overwhelming.
Hand-cutting the pasta removes the pressure of precision. Slightly uneven edges are part of the charm and make this style especially approachable for anyone new to fresh pasta at home.
INGREDIENTS
Italian 00 flour for a tender yet sturdy dough
Large eggs at room temperature for structure and richness
Olive oil to keep the dough supple
Salt for seasoning
Extra flour for dusting
EQUIPMENT
Clean work surface or large wooden board
Fork and bench scraper (optional but helpful)
Pasta machine or rolling pin
Sharp knife or pizza cutter
Large pot for boiling
STEP-BY-STEP INSTRUCTIONS
MAKE THE DOUGH
Mound the flour directly on your work surface and form a wide well in the center. Add the eggs, olive oil, and salt, then gently whisk with a fork while gradually pulling flour inward from the sides.
Once a shaggy dough forms, switch to your hands and knead for 8 – 10 minutes until smooth and elastic. Wrap tightly with plastic wrap and let the dough rest at room temperature for 30 minutes – this step relaxes the gluten and makes rolling significantly easier.
ROLL & CUT THE PASTA
Divide the rested dough into four pieces, keeping unused portions covered. Flatten one pieces and run it through a pasta machine at the widest setting.
Continue rolling thinner, one setting at a time, stopping between the 3 – 6 setting (depending on your desired thickness). Lay the sheets on a lightly floured surface, cut into 3/4 – 1-inch-wide ribbons, then gently toss with flour and form loose nests.
COOKING FRESH PAPPARDELLE
Bring a large pot of well-salted water to a rolling boil. Fresh pappardelle cooks quickly – about 2 – 3 minutes, until tender but still al dente.
Use tongs to transfer the pasta directly into warm sauce so the starch helps everything come together.
MAKE-AHEAD & STORAGE TIPS
Hand-cut pappardelle can be made earlier the same day and lightly floured. Keep it loosely covered at room temperature for up to 2 hours.
For longer storage, refrigerate for up to 12 hours. Avoid over-drying – the pasta should remain supple rather than brittle.
FREQUENTLY ASKED QUESTIONS
Can I make hand-cut pappardelle without a pasta machine?
Yes. A rolling pin works beautifully. Roll the dough as thin as possible, then cut into wide ribbons by hand.
What sauces pair best with pappardelle?
Slow-braised meat sauces, mushroom ragù, and olive-oil-based sauces clint especially well to wide noodles.
Can I freeze fresh pappardelle?
Absolutely. Freeze in loose nests on a sheet tray, then transfer to a freezer-safe bag. Cook directly from frozen (cook time will be around 2 – 3 minutes more).
Why does my pasta dough feel too dry or sticky?
Humidity plays a role in fresh pasta. Adjust with small amounts of flour or water while kneading until the dough feels smooth and pliable.
HOSTING TIPS : SERVING PASTA WITH EASE
Fresh pasta feels special, but it doesn’t need to feel complicated. Choose one standout sauce, keep it warm on low, and cook the pasta just before serving.
Finish with a drizzle of olive oil, flaky salt, and fresh herbs for a simple presentation that let’s the pasta shine and keeps you present at the table.
Silky, sturdy hand-cut pappardelle pasta made simply at home using approachable techniques and minimal equipment.
Ingredients
Scale
3 cups (360 grams) Italian 00 flour
4 large eggs, room temperature
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
extra flour for dusting
Instructions
MAKE THE DOUGH
Mound the flour directly on your work surface and form a wide well in the center. Add the eggs, olive oil, and salt, then gently whisk with a fork while gradually pulling flour inward from the sides.
Once a shaggy dough forms, switch to your hands and knead for 8 – 10 minutes until smooth and elastic. Wrap tightly with plastic wrap and let the dough rest at room temperature for 30 minutes – this step relaxes the gluten and makes rolling significantly easier.
ROLL & CUT THE PASTA
Divide the rested dough into four pieces, keeping unused portions covered. Flatten one pieces and run it through a pasta machine at the widest setting.
Continue rolling thinner, one setting at a time, stopping between the 3 – 6 setting (depending on your desired thickness). Lay the sheets on a lightly floured surface, cut into 3/4 – 1-inch-wide ribbons, then gently toss with flour and form loose nests.
COOK FRESH PAPPARDELLE
Bring a large pot of well-salted water to a rolling boil. Fresh pappardelle cooks quickly – about 2 – 3 minutes, until tender but still al dente.
Use tongs to transfer the pasta directly into warm sauce so the starch helps everything come together.
All-purpose flour can be substituted if needed, though texture will be slightly firmer.
Dough should feel smooth and elastic, not sticky.
Resting the dough is essential for easy rolling.
Prep Time:30 minutes
Rest Time:30 minutes
Cook Time:3 minutes
Category:Dinner, Pasta
Method:Hand-Cut, Boiled
Cuisine:Italian
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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