Pappardelle with rosemary

Pappardelle with rosemary
Yield: 1

Pappardelle with rosemary

Pappardelle with rosemary recipe

Pappardelle with rosemary... homemade; aside from desserts, the thing that gives me the most satisfaction is making pasta with my hands.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 400 gr of durum wheat semolina flour
  • 4 whole eggs
  • 20 gr of extra virgin olive oil
  • 1-2 sprigs of fresh rosemary
  • pepe
  • sale


    1. Prepare the pasta on a work surface, create a fountain with the flour, and place the eggs, oil, a pinch of salt, the chopped rosemary needles, and pepper in the center.
    2. With a fork, combine the ingredients, gradually adding the fairina. Knead the dough vigorously; if it becomes too dry, add a few tablespoons of warm water.
    3. Form a loaf and set it aside for 30 minutes, covered with a cloth.
    4. Roll out the dough with a rolling pin (I used this method) to a thickness of 2 mm, or use the grandmother duck if you prefer.
    5. Roll the pastry on itself to form a roll, then cut the roll into strips slightly wider than traditional fettuccine... the pappardelle with rosemary are ready.
    6. Flour the pastry board and set the pappardelle aside to dry, covered with a cloth.
    7. You can now dress them to your liking... Whether it's a delicious meat or vegetable ragout, a mushroom sauce, or simply plain with butter and parmesan... Have a wonderful meal!!

Nutrition Information



Serving Size


Amount Per ServingCalories 595Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 186mgSodium 74mgCarbohydrates 99gFiber 14gSugar 1gProtein 27g

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