Semolina pappardelle

Ingredients

• 300 gsemolina
• 3eggs
• 1 tablespoonextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Make a well

   Sift the semolina onto the work surface and shape it into a well. Add a pinch of salt. Beat the eggs, then pour them and the oil into the centre.

2. 2

   Bring together

   Start drawing the semolina into the egg mixture with a fork, then use your hands to bring the dough together.

3. 3

   Knead the dough

   Knead for about 10 minutes, until the dough feels firm and elastic.

4. 4

   Rest the dough

   Wrap the dough in cling film and leave it to rest for 30 minutes.

5. 5

   Roll the pasta

   Dust the work surface with flour, then roll the dough out thinly with a rolling pin, turning it as you work.

6. 6

   Turn the sheet

   When the pasta sheet becomes too wide to turn easily, partially roll it around the pin and turn it over.

7. 7

   Roll from the centre

   Work from the centre of the sheet outwards, keeping in mind that the dough is easier to handle when it is thin.

8. 8

   Fold the sheet

   Once the sheet is as thin as you want it, usually about 2 mm, roll it up on itself as you would a large omelette.

9. 9

   Cut into ribbons

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

10. 10

    Air-dry the pasta

    Arrange the semolina pappardelle on a floured tea towel and leave them to dry for at least 2 hours.

What is semolina pappardelle?

Pappardelle are wide ribbons of pasta associated with Italian cooking, especially the Tuscan tradition. This version uses semolina, eggs and olive oil to make a dough that is rolled by hand and cut into broad strips.

The method relies on a firm, elastic dough and a thin sheet, so the finished ribbons hold their shape while still feeling tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 15g protein, 54g carbs, 8g fat.

Most of the carbohydrates come from the semolina, while the eggs contribute protein and some fat; the olive oil adds further fat. For a more balanced plate, serve a moderate portion with vegetables and a protein-rich sauce or side.

Choosing and combining the ingredients

Semolina: sift it first to loosen any lumps and make it easier to bring into the eggs evenly.

Eggs and oil: beat the eggs before adding them to the well, so they are easier to mix into the semolina. Add salt to taste.

Kneading and resting

Kneading: work the dough for about 10 minutes, until it feels smooth, firm and elastic rather than crumbly.

Resting: wrap it and leave it for 30 minutes. This gives the dough time to relax, making it easier to roll out.

Rolling the sheet evenly

Work from the centre towards the edges, turning the sheet as you go to help it roll evenly. Dust the work surface with flour as directed, but use only what is needed to prevent sticking.

When the sheet gets too wide to turn comfortably, use the rolling pin to help flip it. Aim for about 2 mm thickness before cutting.

Cutting and drying

Fold or roll the thin sheet loosely, then cut it with a sharp knife into ribbons 2–3 cm wide or wider. Keep the strips separate as you place them on the floured tea towel.

The recipe calls for at least 2 hours of drying. The ribbons should feel less damp on the surface before you move or cook them.

Serving the pasta

These broad ribbons can be served with a sauce that clings to their surface, such as a tomato-based sauce or a slow-cooked meat sauce. Keep the sauce ready before cooking the pasta so the ribbons can be served promptly.

The recipe does not specify a sauce or a cooking time, so cook the pasta separately and check it as it cooks for the texture you prefer.

Recipe notes & tips

• Keep the flour dusting light so excess flour does not build up on the pasta.
• If the dough feels crumbly, keep working it by hand until it comes together before judging its texture.
• Turn the sheet regularly while rolling to help maintain an even thickness.
• Use a sharp knife for clean, even ribbons.
• Leave space between the ribbons on the tea towel so they can dry without sticking together.

Variations

• Wider ribbons: cut the pasta into strips wider than 3 cm for a broader pappardelle.
• Herb dough: finely chop a little fresh herb and knead it into the dough for a fragrant variation.
• Peppery dough: add freshly ground black pepper with the salt for a gently spiced version.
• Wholegrain variation: replace some of the semolina with wholemeal flour, adjusting the texture as you knead.
• Sauce pairing: serve with a tomato sauce or a slow-cooked meat sauce that coats the broad ribbons.

Common mistakes to avoid

• Rushing the kneading: the dough may stay uneven; knead for about 10 minutes until firm and elastic.
• Skipping the rest: the dough can be harder to roll; wrap it and leave it for 30 minutes.
• Rolling only from the edges: the sheet may become uneven; work from the centre outwards.
• Making the sheet too thick: the ribbons will be heavier; aim for about 2 mm.
• Leaving the cut ribbons piled together: they may stick; arrange them separately on a floured tea towel.

How to store

Once dried, store the pasta in an airtight container in a cool, dry place and use it within a few days. Fresh pasta can also be frozen in separated portions; cook it from frozen, checking the texture as it cooks.

Frequently asked questions