Parsley pappardelle

Ingredients

• 300 gplain flour
• 3eggs
• 1 bunch (about 30 g)fresh parsley
• to tastesalt

Instructions

1. 1

   Prepare parsley

   Wash and dry the parsley, then chop it very finely. Tip the flour onto a work surface and shape it into a well.

2. 2

   Add eggs

   Add a pinch of salt to the flour. Put the chopped parsley and previously beaten eggs in the middle of the well.

3. 3

   Bring together

   Start drawing the flour into the egg mixture, first with a fork and then with your hands.

4. 4

   Knead dough

   Knead for about 10 minutes, until the dough is smooth and firm.

5. 5

   Roll the pasta

   Dust the work surface with flour and roll the dough out thinly with a rolling pin, turning it as you work to make it wider.

6. 6

   Turn the sheet

   When the sheet is too wide to turn comfortably, partially roll it around the pin and turn it over.

7. 7

   Roll evenly

   Work from the centre of the sheet towards the edges. The pasta is easier to handle as it becomes thinner.

8. 8

   Fold the sheet

   Once the sheet is at the desired thickness, usually 2 mm, roll it up on itself as you would a large omelette.

9. 9

   Cut the ribbons

   Using a sharp knife, cut the rolled sheet into strips 2–3 cm wide, or wider if you prefer.

10. 10

    Dry the pasta

    Lay the pappardelle on a floured tea towel without overlapping them. Leave them to dry for at least 2–3 hours.

What are pappardelle?

Pappardelle are broad ribbons of pasta, traditionally associated with Tuscany and often made with egg. Their generous width gives them a substantial, silky texture.

This version folds finely chopped parsley into the dough, adding green flecks and a fresh herbal note. Rolling the dough thinly and cutting wide strips gives the pasta its characteristic shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 13g protein, 55g carbs, 5g fat.

Most of the carbohydrates come from the flour, while the eggs contribute much of the protein and fat. The parsley adds freshness and a small amount of fibre. Pair a serving with vegetables and a protein-rich topping for a more balanced plate.

The ingredients that matter

Flour: Plain flour makes the dough; measure the 300 g accurately and keep a little extra nearby for dusting the work surface.

Parsley: Dry it well after washing so excess water does not make the dough sticky. Chop it very finely so it distributes through the pasta rather than tearing the sheet.

Eggs: Beat them before adding to the well, which makes them easier to combine with the parsley and flour.

Getting a smooth dough

Start by drawing flour in gradually with a fork, then switch to your hands as the mixture thickens. Knead for about 10 minutes, as directed, until the dough feels smooth and firm.

If the dough sticks while you work, dust the surface lightly with flour. Avoid adding too much at once, which can make the pasta dry and difficult to roll.

Rolling and cutting

Roll from the centre towards the outside, turning the sheet as it expands. When it becomes too broad to turn easily, use the rolling pin to help flip it.

Aim for a sheet about 2 mm thick. Roll it up loosely, then cut cleanly with a sharp knife into strips 2–3 cm wide or wider.

Drying the ribbons

Arrange the cut pasta on a floured tea towel with space between the ribbons. The recipe calls for at least 2–3 hours of drying, without overlapping.

Keep the strands separated as they dry so they are easier to lift and handle. Drying time can vary with the room conditions, so check that the surface is no longer tacky.

Serving the pasta

This recipe makes the pasta itself and does not specify a sauce or cooking time. Cook the ribbons in boiling water until tender, checking them frequently because fresh pasta cooks quickly.

Serve with a sauce that complements the parsley, such as a simple butter-and-cheese dressing or a tomato sauce. Toss gently so the broad ribbons stay intact.

Recipe notes & tips

• Dry the parsley thoroughly before chopping it.
• Keep the parsley finely chopped for an even distribution through the dough.
• Use only a light dusting of flour while rolling, adding more only if the dough sticks.
• Roll the sheet from the centre towards the edges for a more even thickness.
• Leave space between the cut ribbons while they dry.

Variations

• Extra herbs: Replace some of the parsley with another tender herb, finely chopped.
• Wider ribbons: Cut strips wider than 3 cm for an even broader pasta shape.
• Cheese finish: Toss the cooked pasta with grated hard cheese before serving.
• Butter dressing: Serve with melted butter for a simple accompaniment.
• Tomato sauce: Pair with tomato sauce for a bright contrast to the parsley.

Common mistakes to avoid

• Wet parsley: Excess water can make the dough sticky; dry the leaves well before chopping.
• Coarse chopping: Large pieces can disrupt the pasta sheet; chop the parsley very finely.
• Adding flour too quickly: Too much extra flour can toughen the dough; dust the surface sparingly.
• Uneven rolling: Thick patches take longer to cook; work from the centre towards the edges.
• Overlapping ribbons: They may stick together as they dry; arrange them separately on the towel.

How to store

After drying, keep the pasta in an airtight container in the fridge and use it within 2 days, or freeze it for longer storage. Cook from frozen without thawing, allowing a little extra time and checking for doneness.

Frequently asked questions