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Homemade Pappardelle

An Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

70 minutes minutes

Cook Time

approximately 7 minutes


8 people


  • a pinch of sea salt
  • 3 large, fresh eggs
  • 1 tablespoon Arbequina EVOO
  • 1-1/2 cups unbleached all purpose flour
  • 1/2 cup semolina flour


  • Divide the dough into 8 equal pieces and run them through your pasta machine through setting #6.
  • Knead for about a minute until the ball becomes smooth, wrap in plastic or cover with a bowl and allow the dough to relax for an hour.
  • Pulse the dry ingredients in a food processor, add the eggs and pulse until a ball forms.
  • Cut the sheets into pappardelle sized noodles and arrange on racks or dust with flour to prevent sticking.
  • Cook in boiling water until al dente
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