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5 from 1 vote
Fresh Pappardelle Pasta
Wide ribbons of pasta perfect to hold plenty of that rich duck ragu.
Servings: 2
Author: Just Jo
  • 200 g tipo 00 flour
  • 2 large eggs
  • 1 tsp olive oil
  • 1/2 tsp of sea salt
  1. Place all the ingredients in the bowl of a food processor with the dual blades in and pulse until it comes together in damp crumbs (or knead it all together by hand in a large bowl).
  2. Bring together to a smooth ball and wrap in clingfilm, chilling until needed - give it a minimum of 30 minutes but use within 2 days maximum.
  3. Knead and flatten the pasta dough to a flattish disc shape then feed through your pasta machine, from the widest to the narrowest setting. I usually give it 2 goes on the first couple of settings, folding it in half each time which helps get it good and even, and very elastic.
  4. Cut the long strip in half then cut into 1.5cm wide strips - I tend to fold the pasta over itself gently and use my sharpest knife and it never sticks. You can rub it lightly with a little extra flour if you are worried about it sticking as you cut through the layers.
  5. Unfold the strips and hang on a pasta drier (or clean clothes maiden if that is all you have!) to dry. I give it a minimum of an hour.
  6. When ready to cook, bring a very large pan of water to the boil, add a further teaspoon of salt and cook for 2-3 minutes until the pasta is cooked. It will have swollen and doubled in size, and it will be floating when it's ready. Reserve a cup of the pasta water (250ml) to add to the duck ragu before draining.