How to make Homemade Pappardelle Pasta

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.

Crack the eggs into the well and add the olive oil. Beat the eggs and oil with a fork, slowly incorporating the surrounding flour until a sticky dough forms.

Lightly dust a clean work surface with semolina flour. Move the dough to the surface and knead for about 10 minutes, or it becomes smooth and elastic. Add more flour if necessary to prevent sticking.

Shape the dough into a ball and cover with a clean kitchen towel. Allow it to rest for at least 30 minutes.

After, divide the dough into four equal portions. Take one portion and flatten it with a rolling pin or pasta machine.

Set your pasta machine to thickest setting and pass the flattened dough through. Fold the dough in half and repeat this process.

Gradually decrease the thickness setting on your pasta machine and continue rolling the dough until desired thickness is achieved. Dust the dough with semolina flour to prevent sticking.

Once the desired thickness is reached, switch to the pappardelle attachment on your pasta machine or use a sharp knife. Cut the dough into wide ribbons, about 3/4 inch in width.

Dust the ribbons generously with semolina flour. Arrange the pasta on a semolina-dusted baking sheet to prevent sticking. Repeat the process with the remaining dough portions.

Bring a large pot of salted water to a boil. Cook the pappardelle for about 2-3 minutes or until al dente, stirring occasionally.

Drain the cooked pappardelle, reserving an amount of pasta water. Toss the pasta with your favorite sauce or serve it a delicious ragù.

Serve the homemade pappardelle immediately, garnished with freshly grated Parmesan cheese or chopped fresh herbs, if desired.