pappardelle pasta recipe
The Best pappardelle pasta recipe
I also love how versatile it is. You can make it with just mushrooms and sage, or swap in some chicken or shrimp if you’re feeling fancy. It’s got that comforting feel, but it’s also light enough that it doesn’t weigh you down. My family loves it because it’s not just a meal—it’s a moment. We’ll sit around the table, maybe with a glass of wine or some red wine, and just enjoy the flavors. And the health benefits? Well, wild mushrooms are packed with vitamins and antioxidants, and the pappardelle is usually made with whole wheat or chickpea flour, so it’s got more fiber than regular pasta. It’s not just a dish—it’s a way to eat well without feeling like you’re missing out on anything. Plus, it’s easy to double the recipe if you’re feeding a crowd, and it keeps well for a couple of days, so you can make it ahead and still feel like you’ve put in the effort.
Classic Pappardelle with Garlic Butter Sauce
A rich and flavorful Italian pasta dish featuring wide ribbon-shaped pappardelle in a creamy garlic butter sauce, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/2 lb (225g) pappardelle pasta (fresh or dried)
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
👨🍳Directions
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1
Preheat oven to 425°F (220°C). In a large bowl, combine flour, salt, and nutmeg. Make a well in the center. -
2
Crack the egg into the well and stir with a fork until a rough dough forms. Gradually mix in flour until a shaggy dough is formed. -
3
Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes. -
4
Roll the dough thinly (about 1/16 inch) using a pasta machine or roller. Cut into strips to form pappardelle. -
5
Cook pasta in well-salted boiling water until al dente (about 2 minutes less than package instructions). Drain and set aside. -
6
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and simmer for 2 minutes. -
7
Add cooked pappardelle to the skillet, tossing to coat evenly. Stir in Parmesan cheese, parsley, salt, and pepper. Cook for another 2 minutes.
🔧Equipment
- Large mixing bowl
- Stand or hand mixer
- Rolling pin
- Pasta machine or manual pasta roller
- Large skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of white wine while sautéing garlic.
- Substitute heavy cream with a mix of 1/2 cup whole milk and 1/2 cup half-and-half for a lighter option.
- Freshly grated Parmesan adds the best flavor, but pre-shredded works in a pinch.
Watch Video Of How Classic Pappardelle with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Pappardelle with Garlic Butter Sauce
What is the best way to prepare fresh pappardelle pasta from scratch?
To make fresh pappardelle from scratch, start by combining 500g of all-purpose flour with a pinch of salt in a large bowl. Add 1 cup of cold water gradually while mixing with a wooden spoon until a smooth, elastic dough forms. Knead for about 10 minutes until smooth, then let it rest for 30 minutes. Roll the dough thinly (about 1-2mm) and cut it into 2-3cm-wide strips. Cook in boiling salted water for 2-3 minutes until al dente.
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How do I ensure my pappardelle stays tender while cooking?
To keep pappardelle tender, use well-cooked pasta water (about 1-2 minutes before serving) and avoid overcooking. Cook the pasta in a pot with plenty of salted water (about 6-8 quarts per pound of pasta). Stir gently but frequently to prevent sticking. Test for doneness by checking the resistance of the pasta—it should be firm but still biteable. Reserve a little pasta water before draining to adjust seasoning.
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What are the best ingredients to pair with pappardelle in a classic dish?
A classic pairing for pappardelle is tagliatelle alla romana with ragù alla bolognese—a rich, slow-cooked meat sauce with beef, pork, pancetta, and tomatoes. Another excellent option is pappardelle al tartufo (truffle-infused), where fresh black truffle is shaved over the pasta and finished with a creamy garlic sauce. For a lighter dish, try pappardelle al pomodoro e basilico with fresh tomatoes, garlic, olive oil, and basil.
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Can I substitute dried pappardelle for homemade, and if so, how?
Yes, you can substitute dried pappardelle, but the texture and thickness will differ. Use fettuccine or tagliatelle as a close alternative, as they have a similar width (about 1-2cm). Cook them in the same way—boil in salted water for 2-3 minutes until al dente. If you want a more authentic experience, opt for freshly made pappardelle (thinner and more delicate) for better flavor and texture in sauces.
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What are some common mistakes to avoid when making pappardelle?
Avoid these mistakes to achieve the best results:
1. Overworking the dough – Kneading too much develops gluten, making the pasta chewy. Knead just until smooth and rest the dough for at least 30 minutes.
2. Using too much water – Too much liquid in the dough results in a sticky, uneven texture. Use a 1:1 flour-to-water ratio (adjust slightly if needed).
3. Cutting the pasta too thick – Pappardelle should be rolled very thin (1-2mm). Thick strips will be tough and break easily.
4. Skipping the rest time – Resting the dough relaxes the gluten, making it easier to roll and preventing tears.
5. Ignoring the sauce’s consistency – A too-thick sauce can overwhelm the delicate pappardelle. Thin sauces like ragù or cream-based dishes should be reduced to the right consistency before serving.
