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Homemade Pappardelle

a plate of homemade pappardelle pasta topped with garlicky butter and fresh herb sauce served with crusty bread
  • Serves:  4
  • Prep Time:  1 hr
  • Cook Time:  15 min

Ingredients

  • 3¼ cups unbleached all-purpose flour
  • 4 large eggs
  • 1 large egg yolk
  • ½ teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons salted butter
  • 2 garlic cloves, grated
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh tarragon
  • ¼ cup chopped fresh flat leaf parsley
  • ½ teaspoon kosher salt

Method

  1. Place the flour in a large bowl. Using the back of a measuring cup, create a large well in the center. Add the eggs, salt, and olive oil to the well, then, using a fork, whisk together without incorporating the flour.
  2. Continue whisking, adding the flour a little at a time until the dough comes together and the flour is incorporated. Using your hands, roll the dough into a ball and transfer to a clean work surface. Knead the dough for 7 to 8 minutes, or until the dough is smooth and elastic. Transfer the dough to a small bowl and cover with plastic wrap. Let the dough rest at room temperature for about 30 minutes.
  3. Divide the dough into quarters. Roll each dough quarter out as thin as possible (1/16-inch or 1-2 mm). If using a pasta machine, flatten each dough piece to ¼-inch thickness and feed it through 2 times each starting with the #1 setting. If using an Atlas 150 the number 6 should be thin enough and if using the attachment on a kitchenaid, 5 should be thin enough. Then cut into strips roughly 1-inch thick. Sprinkle the noodles with flour and curl 6 to 8 noodles into a nest. Transfer the pasta to a floured sheet pan.
  4. Melt the butter in a large skillet over medium heat. Add the garlic, parmesan cheese, tarragon, parsley, and salt. Cook, stirring often, until the garlic is fragrant and cheese is melted.
  5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until pasta floats, 1 to 2 minutes. Reserve ¾ cup of the pasta water, then drain. Add the drained pasta and ¼ cup of the reserved pasta water to the sauce. Toss to combine.
  6. Serve topped with more parmesan cheese.

Notes

Fresh pasta can be made 1 day ahead of time. Transfer the fresh pasta to a baking sheet, refrigerate until dried out, about 2-4 hours. Transfer to an airtight container until ready to use within 24 hours.