Pappardelle Pasta

Simple homemade pasta ribbons made from scratch, perfect for soaking up juices in meaty sauces.

Vegetarian Homemade Italian Pasta

Estimated Nutrition

Calories

264.3

kcal / serving

1585.5 kcal total

Carbs

37.4g

per serving

224.1 g total

Fat

8.5g

per serving

51.2 g total

Protein

8.9g

per serving

53.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

GrainsCereals

300

00 Flour

Plus extra for dusting

NutsSeeds

Sea Salt

Fine

piece

Black Pepper

Freshly ground

OilsFats

Olive Oil

piece

Extra Virgin Olive Oil

For serving

Method

Drain the pasta and toss with olive oil and seasoning before serving.

Knead the dough on a floured surface for 10 minutes until silky.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

Divide the dough into three pieces and roll each out as thinly as possible.

Cut the pasta into strips 2.5cm wide and 30cm long.

Arrange the strips on trays lined with parchment paper to dry.

Boil a large saucepan of water with salt.

Cook the pasta for 2 to 3 minutes until tender but firm.

Blend the flour, olive oil, and eggs in a processor until a dough forms.