Pappardelle Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add the olive oil and 1/2 tsp fine sea salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner edge of the well. Continue until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth and elastic. If the dough feels too dry, add up to 1 tablespoon water; if too sticky, dust with a little extra flour. The dough should be pliable and slightly tacky but not sticky.

Rest

Shape dough into a ball, wrap tightly in plastic wrap or place in an airtight container, and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Roll and cut

Divide the dough into 3 portions. Keep unused portions covered. On a lightly floured surface or with a pasta machine, roll each portion into a thin sheet about 1–1.5 mm thick. If using a pasta machine, work down through the settings until thin but not translucent. Lightly flour both sides to prevent sticking. Using a sharp knife or pasta cutter, cut sheets into wide ribbons about 3/4–1 inch (2–2.5 cm) for classic pappardelle width.

Dry briefly

Lay the cut ribbons on a lightly floured tray or hang on a drying rack for 10–15 minutes to dry slightly; this helps prevent sticking when cooking.

Toast sage and brown butter

In a wide skillet over medium heat, melt the 6 tablespoons of unsalted butter. Once it starts foaming, reduce to medium-low and continue cooking, swirling the pan occasionally, until the milk solids turn golden-brown and the butter has a nutty aroma (about 4–6 minutes). Add the sage leaves and fry for 30–45 seconds until crisp; they will sizzle. Be careful not to burn the butter or sage.

Finish sauce

Remove the skillet from the heat. Stir in the lemon zest, 1/4 tsp fine sea salt, and half of the grated Parmigiano-Reggiano. Return to very low heat if needed to melt cheese, stirring to combine into a glossy sauce. Keep warm but do not boil.

Boil pasta

Bring 4 liters of water to a vigorous boil in a large pot. Add 1 tablespoon coarse salt. Add the fresh pappardelle ribbons and gently separate. Fresh pappardelle will cook quickly: 2–4 minutes depending on thickness. Stir gently to prevent sticking and check for al dente doneness.

Reserve pasta water

Just before draining, scoop out and reserve 1/2 cup of the starchy cooking water.

Toss pasta with sauce

Using tongs, transfer the cooked pappardelle directly from the pot into the skillet with the brown-butter sage sauce. If the skillet has cooled, warm it gently first. Add some reserved pasta water, a tablespoon at a time, to loosen and emulsify the sauce until it coats the ribbons smoothly (use about 2–4 tablespoons or up to 1/2 cup if needed). Add the remaining Parmigiano-Reggiano and the toasted pine nuts (if using). Toss gently but thoroughly so every ribbon is coated. Adjust seasoning with freshly ground black pepper and additional salt to taste.

Serve

Divide among warm plates or bowls. Spoon any remaining sauce over the pasta and finish with an extra grating of Parmigiano-Reggiano and a few sage leaves or a light drizzle of olive oil if desired. Serve immediately.