Pappardelle Recipe
Make Pappardelle Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Pappardelle Pasta
Simple Brown-Butter Sage Sauce
Cooking & Finishing
Method
Fresh Pappardelle Pasta
- 1
Make the dough
On a clean work surface or in a large bowl, combine the all-purpose and semolina flour and make a well in the center. Crack the 4 eggs and the extra yolk into the well, add the olive oil and 1 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms. If dough is dry, add up to 2 tablespoons water, 1 tablespoon at a time, until dough comes together.
- 2
Knead
Knead the dough for 8–10 minutes until smooth and slightly springy. If the dough is sticky, dust lightly with a little flour. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten.
- 3
Roll and cut
Divide the dough into 4 pieces. Flatten one piece and feed it through a pasta machine on the widest setting a few times, folding once between passes. Gradually reduce the setting to roll the dough into a sheet about 1–2 mm thick (setting 5–6 on many machines). Lightly flour the sheet, then loosely roll it and slice into 3/4- to 1-inch wide ribbons for pappardelle. Unroll ribbons and hang on a drying rack or lay flat on a lightly floured tray while you roll remaining dough.
- 4
Dust and rest
Lightly dust cut pappardelle with flour to prevent sticking and allow to rest for 10–15 minutes while you prepare the sauce and water.
Simple Brown-Butter Sage Sauce
- 5
- 6
Brown the butter
In a wide skillet over medium heat, melt the 8 tablespoons of unsalted butter. Swirl the pan occasionally; the milk solids will foam and turn golden brown and develop a nutty aroma in 3–5 minutes. Watch carefully to avoid burning. Once amber-brown spots form and a nutty fragrance emerges, remove from heat.
- 7
- 8
Finish sauce
Stir in lemon zest, 2 tablespoons grated Parmesan, toasted pine nuts if using, 1 tsp sea salt and 1 tsp freshly ground black pepper. Keep warm over the lowest heat setting or cover and set aside while pasta cooks.
Cooking & Finishing
- 9
Cook pasta
Bring a large pot of water to a rolling boil and add 2 tablespoons coarse salt. Add the pappardelle and cook fresh pasta 2–4 minutes, depending on thickness, stirring gently to prevent sticking. Test for al dente — tender with a slight bite.
- 10
Reserve water
Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water.
- 11
Combine pasta and sauce
Using tongs, transfer the cooked pappardelle directly from the pot to the skillet with the brown-butter sage sauce. Add 1/2 cup of the reserved pasta water and toss gently over low heat for 1–2 minutes to allow the sauce to coat the ribbons and the starch to emulsify into a silky glaze. Add more reserved water as needed to achieve desired consistency.
- 12
Finish and serve
Remove from heat. Stir in remaining 1 tablespoon grated Parmesan and drizzle 1 tsp extra-virgin olive oil. Taste and adjust seasoning with additional salt and pepper if needed. Plate the pappardelle, garnish with extra grated Parmesan, crisp sage leaves, and toasted pine nuts if desired. Serve immediately.