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Pappardelle - Homemade Pappardelle


Homemade Pappardelle

I love making homemade Pappardelle. Because fresh pasta tastes ten times better than any store-bought dry Pappardelle pasta. If you have some time, try to make it on the weekend. It's so fun to make and so easy. You only need 3-4 ingredients to make this pappardelle.

I don't make pasta at home just because it's fun to make, but because I know what ingredients are in it, and to take special care of cleanliness when making it, because it has been observed many times that small Factories do not take care of cleanliness, and the ingredients used are of low quality because they only want their profits.

This does not mean that you should only use homemade pasta when you are short on time and want to make pasta, you can buy it from the market, but take special care that what we Buy it should be from a good company, I will not name any company because I am not writing for any company but this is only for the good health of you and your family.

Is pasta good for health or not?

To find out we have to see what ingredients are used to make Pappardelle, What are their benefits, and to what extent they are necessary on a daily basis,

Pappardelle Ingredients

All-purpose flour

All-purpose flour is a type of flour that can be used for a variety of different purposes. It's made from a blend of hard and soft wheat, so it has a nice, medium texture. All-purpose flour is a good source of fiber, and it also contains thiamin, riboflavin, and niacin. These essential nutrients help keep your body functioning properly. All-purpose flour is also low in fat and sodium, making it a healthy choice for those looking to maintain a healthy lifestyle.

semolina flour

Semolina is a type of flour that's made from durum wheat. It's got a really nice flavor and a texture that's perfect for making pasta, bread, and other baked goods. Semolina flour is a good source of protein, fiber, vitamins, and minerals. It also contains lactic acid, which can help improve digestion. So if you're looking for healthy flour to use in your next baking project, semolina is a great choice.


Eggs are a powerhouse of nutrition, and they provide a wide range of health benefits. Here are just a few:

Eggs are a good source of protein, which is important for muscle growth and repair. They're also a good source of omega-3 fatty acids, which are important for maintaining heart health. Eggs are also high in choline, which is important for cognitive function and preventing neural tube defects in unborn babies. So what are you waiting for? Start adding eggs to your Pappardelle and breakfast routine today! 

Extra-virgin olive oil

Well, let's see. First of all, extra-virgin olive oil is a good source of monounsaturated fatty acids, which have been linked to a host of health benefits, including a reduced risk of heart disease. Extra-virgin olive oil is also high in antioxidants, which help protect your cells from damage. This oil has also been shown to improve blood sugar levels and reduce inflammation. So, if you're looking for healthy cooking oil that offers a range of health benefits, extra-virgin olive oil is a good choice.

How to Make Perfect Pappardelle Pasta

Total: 1 hr 20 min

Prep: 40 min

Inactive: 40 min

Yield: about 20 ounces of pasta

Ingredients for Pappardelle

  • 1 3/4 cups all-purpose flour, more for dusting
  • 1 cup semolina flour, more for dusting
  • 6 large eggs, at room temperature
  • 4 teaspoons extra-virgin olive oil
  • Salt

Directions for Homemade Pappardelle

Step 1

Sift both the flours into a large bowl and make a well in the middle. Mix the eggs, a pinch of salt, and olive oil in a bowl, then pour into the well. With a fork, slowly mix the wet ingredients into the flour mixture until just combined.

Step 2

When the dough starts to come together, start kneading the dough with your hands. until the dough comes together and is not too sticky to handle. If the dough is still sticky, add a little more dry flour and keep kneading for 10 minutes, kneading makes the dough nice and light.

Step 3

Divide the dough into two parts, shape each piece into a ball and wrap it in plastic. Refrigerate for at least 30 minutes or overnight.

Step 4

Place the dough on a lightly floured surface and dust with flour. Roll the dough with a rolling pin in the middle, pushing away from you and easing the pressure as you get closer to the edge. Continue rolling the dough into a sheet, making it as thin as possible. Let dry for about 10 to 15 minutes.

Step 5

Dust the top of the dough sheet with flour, roll loosely into a cylinder, and cut into 3/4-inch-wide slices using a sharp knife. Uncover the noodles and dust with semolina and toss gently to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in a freezer bag for up to 2 months)

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