Homemade Pappardelle Pasta Recipe with Herbs

Wide strips of yellow pappardelle pasta with green herbs pressed inside hang evenly across wooden rods, ready to dry. The dark background lets this fresh pappardelle pasta recipe stand out beautifully.

5 from 1 vote

Homemade Pappardelle Pasta Recipe with Herbs

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.

Prep Time1

Cook Time5

Resting Time1

Total Time2 5

Course: Pasta, Dinner

Cuisine: Italian

Keyword: homemade pasta, fresh pasta, fresh pappardelle, pappardelle pasta recipe

Servings: servings

Calories: 332kcal

Author: Kaity Farrell

Equipment

1 Rolling pin or pasta machine

Ingredients

300 g tipo 00 flour (or all-purpose flour, or plain flour)
3 large eggs (150 g)
1 cup loosely packed fresh herbs and/or edible flowers for laminating into the dough
semolina flour for 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.

Nutrition