Rustic ribbons of silky pappardelle are a sublime canvas for robust sauces. This traditional Italian pasta transforms simple ingredients into an elegant homemade delicacy.

Hairy Bikers recipes
From Hairy Bikers’ Best of British

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This homemade pappardelle pasta receives a Nutri-Score B rating, making it a well-balanced choice for pasta lovers. The recipe uses minimal ingredients with ’00’ flour providing complex carbohydrates, eggs offering protein and essential nutrients, and olive oil adding heart-healthy fats. The simplicity of the recipe means it contains no added sugars or excessive salt, contributing to its favourable nutritional profile.

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Ingredients

• ’00’ flour (pasta flour) 300g/10½oz, plus extra for dusting
• olive oil 2 tbsp
• large free-range eggs 3
• fine sea salt 1 tsp
• extra virgin olive oil and freshly ground black pepper (optional)

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Method

1. Combine the flour, olive oil and eggs in a food processor or food mixer and blend until they form a cohesive dough. Continue mixing for about a minute, pausing every 15-20 seconds to turn the dough for a smoother consistency. If using a food processor, be cautious of the sharp blade when handling the dough.
2. If you prefer a hands-on approach, combine the ingredients manually, gradually incorporating the eggs into the flour until fully integrated.
3. Transfer the pappardelle dough onto a lightly floured surface and knead vigorously for 10 minutes. This crucial step develops the gluten, transforming your dough into a silky-textured mass with a subtle sheen. Wrap in cling film and refrigerate for 30 minutes to relax the dough. Meanwhile, prepare your workspace by lining large trays with baking parchment and dusting with sifted flour.
4. Remove the pappardelle dough from the fridge and unwrap. Divide into three equal portions, rewrapping two pieces. Shape the remaining portion into a block and roll out on a very lightly floured surface using a rolling pin until extremely thin – thinner than a two pence piece. Aim for a rectangle approximately 48x30cm/19x12in. Rotate the dough regularly and apply minimal flour if it begins to stick. Don’t worry about perfect shapes – focus on creating good, wide strips.
5. Cut the pasta into generous ribbons approximately 2.5cm/1in wide and 30cm/12in long – these classic pappardelle dimensions create the perfect vehicle for capturing sauce. Arrange these ribbons on your prepared trays, leaving small gaps between each strand to prevent sticking. Repeat the rolling and cutting process with the remaining dough portions.
6. At this stage, you can either use the pappardelle immediately or allow it to dry for a few hours. If your trays become crowded, create additional layers with more baking parchment and flour. Alternatively, you can hang the pasta on a broom handle wrapped in cling film suspended between two chairs.
7. When ready to cook your pappardelle, fill a large saucepan halfway with cold water, add the fine sea salt, and bring to a boil. Carefully drop the pasta into the boiling water and stir gently with a wooden spoon to prevent the strands from sticking together.
8. Cook the pappardelle for 2-3 minutes, until tender but still firm (al dente), stirring occasionally. Test for doneness by removing a piece and tasting. If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil after draining.
9. Drain the pappardelle in a colander and return to the saucepan. Toss with olive oil and seasoning or your favourite pasta sauce. Transfer to a warmed serving dish and serve immediately, allowing your homemade pappardelle to take centre stage.

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What can you serve with this

1. Rich meat ragù – The wide ribbons of pappardelle perfectly capture chunks of slow-cooked meat and sauce, making this pasta the ideal partner for a traditional Italian ragù with beef, pork or game.
2. Wild mushroom sauce – The earthy intensity of wild mushrooms creates a luxurious complement to homemade pappardelle, with the pasta’s texture providing the perfect backbone for the meaty umami flavours.
3. Butter and sage – Sometimes simplicity reigns supreme, and fresh pappardelle tossed with browned butter and crispy sage leaves allows the quality of your homemade pasta to shine through with minimal distraction.
4. Creamy seafood sauce – The substantial structure of pappardelle holds up beautifully against creamy sauces studded with prawns, mussels or white fish, creating an elegant seafood pasta dish.
5. Roasted vegetables – For a lighter option, roasted seasonal vegetables tossed with pappardelle and a splash of good olive oil creates a vibrant and wholesome meal that showcases both the pasta and produce.

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Nutri-score Health Check

This homemade pappardelle pasta recipe receives a Nutri-Score B rating, indicating it’s a well-balanced food choice.

Positive Factors

• Eggs provide high-quality protein, essential amino acids, vitamins D, B12, and minerals like selenium
• Minimal ingredients with no artificial additives or preservatives
• Olive oil contains heart-healthy monounsaturated fats and antioxidants
• The recipe is portion-controlled at approximately 75g dry pasta per person
• No added sugars or excessive sodium

Negative Factors

• ’00’ flour is refined, containing fewer fibers and nutrients than whole grain alternatives
• The recipe is relatively high in carbohydrates as expected from pasta
• Limited fibre content compared to whole grain pasta options
• Calorie density is moderately high, typical of pasta dishes

This score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional profile may vary depending on portion size and any sauces or accompaniments served with the pappardelle.