Fresh homemade pappardelle pasta ribbons infused with fragrant herbs! This small batch pasta recipe is perfect for hearty sauces and comes together with just a few basic ingredients.
Fresh, wide ribbons of pappardelle pasta infused with fragrant herbs are a great way to bring restaurant-style elegance to your kitchen. This homemade pappardelle pasta recipe is beginner-friendly, flexible, and bursting with flavor—no pasta machine required.
Whether you’re planning a cozy date night meal or looking to master the art of fresh pasta, this small batch homemade pasta recipe offers big payoff with little prep.
Fresh homemade pappardelle made with basic ingredients like flour and eggs
Herb-laminated pasta sheets for added flavor and visual beauty
No special equipment needed—just a rolling pin and a floured countertop
Perfect with rich sauce, creamy parmesan sauce, or meat sauce like beef ragu
This wide, flat noodle is a popular choice for hearty sauces, especially during the winter months.
What Is Pappardelle?
Pappardelle is a type of flat noodle with wide strands traditionally used in Tuscan cuisine. The name pappardelle comes from the Italian word pappare, meaning “to gobble up”—which you will, once you taste this!
These pasta ribbons are ideal for soaking up meaty sauces like bolognese sauce or mushroom pappardelle with a creamy sauce base. They’re also a great vegetarian option when tossed with cherry tomatoes, fresh basil, and olive oil.
Quick Summary: Pappardelle are long noodles made from egg pasta dough, cut into wide strands, perfect for pairing with your favorite sauce.
Ingredients (and What They Do)
You can find all of these at your local grocery store:
Tipo 00, plain flour, or all-purpose flour: Provides structure and texture to the dough. Tipo 00 gives the silkiest result.
Egg yolks and whole eggs: Add fat content, color, and elasticity.
Water (if needed): Adjusts the dough consistency.
Semolina flour: Keeps pasta from sticking during rolling and cutting.
Fresh herbs or edible flowers: Pressed into the pasta sheet, these add flavor and elegance.
How to Make Homemade Pappardelle Pasta with Herbs
Step 1: Make the Dough
On a floured work surface, sift your flour into a mound. Make a well in the center and add eggs. Beat them with a fork and slowly incorporate flour from the edges. Knead until a dough ball forms. If the mixture feels dry, add water a teaspoon at a time.
✅ First Step Tip: Your dough should be smooth and firm but not sticky. Add extra flour if it sticks to your hands.
Step 2: Knead and Rest
Knead the dough on your floured countertop for about 10 minutes until smooth and elastic. Wrap in plastic wrap or a tea towel and let it rest for 30 minutes at room temperature.
Step 3: Roll Out the Dough
Divide into quarters and keep unused pieces covered. Flatten one portion and use a rolling pin to roll it thin, or use a pasta machine starting at the widest setting and progressing thinner. Aim for a long, smooth pasta sheet.
Step 4: Laminate with Herbs
Lay fresh herbs across half of the pasta sheet. Fold it over, then roll again to press the herbs into the dough. This creates stunning, flavorful pasta ribbons.
🌿 Example: Try basil, parsley, dill, or edible flowers like pansies or nasturtiums.
Step 5: Cut the Pappardelle
Dust with semolina flour, fold the sheet, and cut with a sharp knife into wide pappardelle noodles (about 3/8 inch). Unfurl and let dry in a single layer on a sheet pan or pasta rack.
Step 6: Store or Cook
Let pasta air-dry for 30 minutes. Cook right away or wrap and refrigerate for up to a week. To freeze, lay flat on a sheet pan, then transfer to a freezer bag.
Recipe Variations
Mushroom Pappardelle: Toss with sautéed mushrooms, garlic, white wine, and parmesan.
Spinach Pasta Dough: Blend spinach into the dough for a green hue and added nutrients.
Lemon & Herb Pappardelle: Add fresh lemon juice and zest to the dough.
No Egg Option: Use semolina and water only for a vegan dough.
Serving Suggestion: Finish with crushed tomatoes, parmigiano reggiano, and red pepper flakes for heat.
Tips & Tricks for Perfect Pasta
Use semolina flour generously when rolling and cutting.
Always let the dough rest before rolling.
If using a stand mixer, attach a dough hook to mix and knead.
A food processor can speed up the first step, but hand-kneading gives you more control.
Roll pasta on a floured work surface or floured countertop for best results.
Rule of Thumb: Fresh pasta cooks in less time than dried—watch closely for an al dente texture.
How to Serve Homemade Pappardelle
Wide pappardelle noodles pair well with many sauces. Here are some favorite pasta recipes:
Beef Ragu or Bolognese Sauce: Classic meaty sauces cling beautifully to long noodles.
Creamy Parmesan Sauce: Rich, indulgent, and perfect for special occasions.
Tomato-Based Sauce: Use whole tomatoes or tomato paste for a bright, simple dish.
👩🍳 Date Night Idea: Serve with olive oil, black pepper, and freshly shaved parmesan cheese.
Storage Instructions
Refrigerate: Place in a single layer on a semolina-dusted tray, cover with plastic wrap, and refrigerate for up to 1 week.
Freeze: Freeze on a baking sheet, then transfer to a freezer-safe bag. Use within 6 months.
Cooked Pasta: Toss with olive oil to prevent sticking and store in an airtight container for up to 3 days.
❄️ Fresh-Frozen Sauces: Pair with your frozen pasta for a convenient quick recipe anytime.
Pappardelle FAQs
Can I make pappardelle without a pasta maker?
Yes! A rolling pin works great. Just roll evenly until thin and smooth.
Why is my dough too dry or cracking?
Try adding a bit more water or kneading longer to develop gluten.
What’s the best flour for homemade pasta?
Tipo 00 is preferred, but all-purpose or plain flour works well too.
Can I use dried herbs instead of fresh?
Fresh herbs work best for laminating. Dried herbs are better mixed into the dough for subtle flavor.
How long do I cook fresh pappardelle?
Drop into boiling water for 5–6 minutes, stirring to prevent sticking.
What kind of sauce goes best with pappardelle?
Hearty meat sauces, creamy parmesan sauce, or mushroom sauce are ideal.
Can I make the dough in advance?
Yes. Wrap the dough ball tightly in plastic wrap and refrigerate for up to 1 day.
Can I double this recipe?
Absolutely. This is a small batch pasta recipe, but it scales easily.
Ready to create your own pasta masterpiece? With this fresh homemade pappardelle pasta recipe, you’ll enjoy rich flavor, stunning visuals, and a handmade touch that elevates any meal.
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Homemade Pappardelle Pasta Recipe with Herbs
Author: Kaity Farrell
Fresh homemade pappardelle pasta ribbons infused with fragrant herbs! This small batch pasta recipe is perfect for hearty sauces and comes together with just a few basic ingredients.
1cuploosely packed fresh herbs and/or edible flowersfor laminating into the dough
semolina flourfor dusting
Instructions
On a floured countertop or work surface, sift the flour into a mound. Create a well in the center and add eggs.
Use a fork to beat the eggs, slowly incorporating flour from the edges until a dough begins to form.
Knead the dough with your hands for 8–10 minutes until smooth and elastic. If too dry, add a teaspoon of water at a time.
Form the dough into a ball and wrap in plastic wrap or cover with a damp tea towel. Let rest at room temperature for 30 minutes.
Divide the dough into 4 pieces. Keep the others covered while you roll one piece at a time.
Flatten the piece of dough you're working with between your palms and roughly shape it into a rectangle. Roll the dough into a thin sheet using a rolling pin or pasta machine.
If using a pasta machine, starting at the widest setting, run the dough through once then fold it into thirds and run it through 2 more times. Adjust the machine to the next setting and run the dough through twice. Repeat this for the next three settings. (Example: start at widest setting 0 and end on setting 4.)
Arrange fresh herbs or edible flowers over half of the pasta sheet. Fold it over and roll again on the setting you ended with to laminate the pasta sheet.
Dust with semolina flour, fold loosely, and slice into 3/8-inch-wide noodles using a sharp knife.
Unfurl noodles into a single layer on a sheet pan dusted with semolina. Let air dry for 30 minutes.
To cook: Bring a large pot of boiling salted water to a boil. Cook pasta for 4-5 minutes until al dente. Drain and toss with your favorite sauce.
Notes
Use semolina flour to prevent sticking when rolling and cutting.
A food processor or stand mixer with dough hook can be used for mixing.
Dough should be soft but not sticky; add extra flour if needed.
Storage
Refrigerator: Store uncooked noodles in a single layer wrapped in plastic wrap for up to 1 week.
Freezer: Freeze on a sheet pan, then store in freezer bags up to 6 months.
Cooked pasta: Toss with olive oil and store in an airtight container for 2–3 days.
Course: Pasta, Dinner
Cuisine: Italian
Keyword: homemade pasta, fresh pasta, fresh pappardelle, pappardelle pasta recipe
Kaity Farrell
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