Pappardelle Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until a dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Cut the Pappardelle

Cut the rolled-out dough into wide strips (about ¾ inch) to form pappardelle. Dust with flour to keep the pasta from sticking together.

Cook the Sauce

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add Tomatoes

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they soften and start to burst.

Combine with Basil

Stir in the chopped fresh basil and season with salt and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld.

Boil Water

In a large pot, bring salted water to a boil.

Cook the Pappardelle

Add the pappardelle to the boiling water and cook for about 3-4 minutes until al dente. Fresh pasta cooks quickly, so keep an eye on it.

Combine with Sauce

Drain the pasta, reserving a little pasta water. Add the pappardelle to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Serve

Serve the pappardelle hot, topped with grated Parmesan cheese and additional fresh basil if desired.