• 8 Servings
  • 20mPrep Time
  • 30mCook Time
  • 50mReady In
  • Category : Food
  • Subcategory : Cereals, grains and pastas
  • Main Ingredient : egg yolks
  • Chef : Michael Ponzio

A wide, flat egg pasta cut into a broad, straight ribbon shape, pappardelle is a rustic noodle not quite as wide as lasagna.


650 grams (about 5 cups) flour, preferably “00? flour 1 teaspoon salt 27 egg yolks 1 tablespoon olive oil


  • Place the flour and salt in a mixer with dough hook attachment.
  • On a medium speed, begin mixing and add in the egg yolks and olive oil.
  • Allow to mix for about 7 minutes until a smooth dough has formed.
  • Remove the dough from the bowl, wrap lightly in plastic and allow to rest for at least 30 minutes before using.
  • Cut the dough into 4 pieces and begin to run the first piece through the largest setting on a pasta machine.
  • Reduce the size on the pasta machine by two numbers, dust the dough with flour and pass it through the pasta machine again.
  • Continue this process, reducing by two numbers and dusting with flour each time, until you reach the second to last number on the pasta machine.
  • Remove the pasta sheet from the machine and cut into 3-by-3 inch squares.
  • Set the squares aside to dry for about 10 minutes before placing in the freezer or cooking.