NOTES: This recipe uses whole eggs for the pasta. 

Prep Time: 40 minutes 

Cook Time: 10 minutes 

Yield: 4-6 servings 


400 grams 00” flour

1 tsp salt 

250 g eggs (approximately 4 eggs) 

1 tbsp olive oil 

Tools Needed 

Manual pasta machine or stand mixer pasta attachment, rolling pin


Whisk together the flour and salt. 

Pour the flour on a flat surface into a pile. Using a bowl or the bottom of a measuring cup, create a well in the center of the flour pile. 

Add in the eggs and olive oil. Using a fork, whisk the eggs until the yolks and whites are incorporated. 

Slowly start to whisk in the flour. Once the flour and egg mixture has thickened, start to incorporate the remaining flour with your hands or a dough scraper. 

Once the dough has formed into a ball. Start to knead. 

The dough will be stick at first. Lightly coat your hands with flour to knead the pasta dough. 

Knead for 8-10 minutes or until smooth. 

Let the dough rest for 10 minutes. 

Cut the dough into 6-8 pieces. 

Take 1 piece of dough. Roll using a rolling pin until it’s less than a cm thick (or less than ½ an inch). 

Roll the piece of dough through a pasta machine or pasta attachment. Gradually roll the pasta dough until the thinnest setting (about 8 or 9). 

The pasta dough should resemble a sheet. Place the dough onto a flat surface and flour lightly. Fold the dough in half. 

Cut off the round ends to ensure the dough ends square shaped. Set the excess dough aside. 

Lightly flour the folded pasta dough again and fold. Then fold one more time until a log shape is formed. Cut the log shape into 1 inch pieces. 

Unravel the pappardelle pasta and lightly dust with flour. Repeat this step with the remaining dough. 

Boil for 4-6 minutes. Serve with short rib ragu or your favorite pasta sauce.